Ingredients
1kg fresh peaches (about 5 large)
1kg Chelsea Jam Setting Sugar
2 Tbsp brandy
Method
Remove stones from peaches and cut into small pieces or pulse in the food processor until finely chopped.
In a large saucepan combine chopped fruit and sugar and cook over a low heat stirring until sugar has dissolved. Increase heat and boil rapidly for 4 minutes.
Add brandy then test a small amount on a cold plate (the surface of the jam should wrinkle when a spoon is pushed through it).
Spoon into hot, sterilised glass jars and seal.
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Overall rating
Recipe Rating: 3
3 ratings, 5 people added this to their Favourite Recipes.
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