About this recipe:This fragrant peach jam is simple to make, and may be stored. Toast and scones will never taste the same again!
12 fresh peaches, stones removed and chopped
900g caster sugar
1 (13g) sachet pectin
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Method Prep:20min › Cook:1hr › Extra time:40min › Ready in:2hr
Crush one cupful of chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
Pour peaches into a bowl, and then measure six cupfuls back into the pan. Add sugar, and bring to the boil over medium heat. Gradually stir in pectin, and boil for 1 minute.
Remove from heat after 1 minute, and transfer to sterilised jars. Process in hot water bath for 10 minutes. Let cool, and place on shelf.
When making preserves and jams, select slightly underipe, firm fruit.