Peach jam
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This beautiful peach jam recipe captures the flavour and colours of summer, and can be endlessly adapted with a host of different flavourings – rosemary makes an unusual yet elegant addition. Learn how to sterilise jam jars before attempting this recipe.
First published in 2018
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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.
Ingredients
Metric
Imperial
Peach jam
- 2 peaches, large
- 220g of sugar
- 1 tbsp of lemon juice
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Equipment
- 250ml jam jar
Method
1
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
2
Peel the skins from the peaches, quarter and remove the stones
3
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
4
Cook down for 20 minutes and skim off any scum that settles on the surface
5
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
6
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
7
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
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