Peach jam


First published in 2018
Share recipe

Try flavouring the jam with vanilla seeds, or a sprig of rosemary if you’re feeling adventurous! This recipe will make enough to fill 1–2 250ml jam jars.




Peach jam

Make a small cross with a paring knife at the bottom of each peach. Place in a pan of boiling water for 30–45 seconds, depending on the ripeness of the peach, then plunge into a bowl of iced water
Peel the skins from the peaches, quarter and remove the stones
At this stage, you should have around 300g of skinless peach flesh. Place into a small heavy-based pan with the sugar and lemon juice and leave to simmer on a low heat. Stir to prevent any sticking
Cook down for 20 minutes and skim off any scum that settles on the surface
To test if the jam is the correct consistency, remove the plate form the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes
Leave to sit for 15 minutes to cool slightly – this allows the fruit to settle evenly instead of floating to the top when you transfer to the jars
Spoon the jam into the sterilised jar, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge
First published in 2018
Share recipe