Makes: 3 x 450g jarsIngredients
- 20 ripe yet not bruised yellow peaches, washed
- 4 cups white sugar
- Juice of one lemon (retain the juiced halves)
- Bring a large pot of water to the boil. Place the whole peaches, 4 or 5 at a time, into the boiling water for one minute before taking them out of the boiling water and placing them in cold water to stop cooking. Take out of the cold water and place in a colander to dry. Repeat with the remaining peaches.
- Using a paring knife, make an “X” on the base of each peach and gently peel away the skin off each peach while they are still warm. Remove the seeds and roughly chop the peaches. Retain about 12 seeds and discard the other
- Place the chopped peaches in a non-reactive bowl and add the sugar. Mix well to ensure the sugar coats the fruit, cover with plastic wrap and allow to sit at room temperature for about an hour.
- After that time, place the mixture in a large deep pot and turn the heat to medium-high. Add the seeds, lemon juice and lemon halves into the pot and stir until the sugar melts.
- Lower the heat to medium and allow the mixture to start to cook. Once the fruit has softened use a potato masher to further break down the fruit, although make sure to leave plenty of chunky bits! Allow the jam to come to 105C, stirring often with a long handled wooden spoon to ensure it doesn’t catch to the bottom of the pot. Please be careful at this point as the jam begins to violently bubble when it’s nearly ready and may burn if it lands on your skin.
- Once the mixture hits 105C, remove the seeds and lemon halves before dividing the jam into hot, sterilized jars. Make sure the seals are completely clean before screwing the tops closed, then turn the jars upside down and allow them to cool.
- Once completely cooled, check to see the jars have been properly sealed and store in a cool, dark place. If one of the jars haven’t been sealed correctly, don’t despair – pop that jar of goodness in the fridge and enjoy it first!
Leave a comment