Food & Wine
Traditional peach jam
Grab those sweet, delicious peaches and spend a day making this traditional peach jam because we think you’ll agree, nothing quite taste like homemade jam!
Makes: About 500g
Ingredients:
- 1 ½ cups peaches, peeled, pitted, chopped, crushed
- 2 tablespoon pectin
- 420ml granulated sugar
- 15ml lemon juice
- 1ml butter, optional
- 250 ml glass preserving jars, lids and bands
Method:
- Prepare water bath preserving pot. Wash jars, lids and bands in hot soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.
- Wash, peel and pit peaches. Coarsely chop peaches and then crush with a potato masher. Measure required quantity of crushed peaches and remaining ingredients for your recipe; set aside.
- Combine prepared peaches and lemon juice in a large saucepan. Gradually stir in pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
- Ladle hot jam into hot jars, one at a time, leaving 5mm headspace. Wipe rims. Centre lids on jars. Apply bands and adjust to fingertip tight.
- Process filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then remove jars, cool and store up to one year.
Recipe courtesy of Jarden Home Brands, the makers of Ball preserving products.
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