White Peach Jam
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 50 minutes
Makes around 800g/1.7lbs of jam enough for 2x400g/14ozs jars
- 1.2kg/2.6lbs white peaches, just ripe (around 8-9 depending on size)
- 550g/1.2lbs white sugar
- 3 tablespoons lemon juice
Step 1 - Wash the peaches well and cut a cross in the base of the peaches. Place a pot of water onto boil and simmer the peaches in the water for 1-2 minutes. Remove with tongs and place in an ice bath. The skin will become a rose pink colour and slip off easily. Reserve the skins and place in a nut bag or muslin bag. Place a saucer in the freezer. Place 2x400g/14oz jars and lids in a 180C/350F oven (make sure there is no rubber seal) for 10 minutes to sterilise.
Step 2 - Roughly chop the peach flesh and place in a large heavy bottomed pot. Add the peach flesh, pits, sugar and lemon juice and bring to a boil. Reduce to a simmer and add the bag of peach skins. Allow to simmer for 40 minutes stirring occasionally and adjusting the temperature so that it is a gentle simmer. The jam is ready when you place a teaspoonful of the mixture on the frozen plate and you drag a finger through it and the line that you draw stays. Once it has cooled down a bit, squeeze the nut bag with latex gloved hands to get all of the jam off and the colour out. Remove pits and spoon the jam into sterilised jars. Turn upside down and cool completely. This will create a seal.