Peach and Apple Jam
By Chelsea SugarPage views: 11866
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0 reviews
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Difficulty Easy
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Prep time 15 mins
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Cooking time 30 mins
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Serves
2
800g (approximately 5) firm ripe peaches
1 small (130g) Granny Smith apple
½ cup (125ml) water
1 lime, halved and juiced with halves reserved
2 cups Chelsea Jam Setting Sugar®
1. Place a saucer in the freezer. Cut a shallow cross in the base of each peach. Place peaches in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain. Use your fingers to carefully peel. Retain peel for later. Cut peach flesh into 1.5cm pieces.
2. Peel, quarter and core the apple. Cut the apple flesh into 1cm pieces. Wrap the apple flesh, skin, core and peach skins in a piece of muslin and tie with un-waxed white kitchen string to enclose.
3. Place the peach flesh, muslin pouch, water, lime juice and 2 reserved lime halves in a large saucepan over medium heat. Bring to the boil. Simmer over a medium heat, stirring, for 25 minutes or until the peach is soft. Discard the lime halves and muslin pouch.
4. Reduce heat; add Chelsea Jam Setting Sugar, stirring over a medium heat for 1 minute or until sugar dissolves. Bring to the boil and boil rapidly for 3 - 4 minutes (removing any scum with a large metal spoon). You can start testing at 3 minutes. Setting time will vary depending on saucepan size and heat of hot plate.
5. Test a small amount of jam on the cold saucer (the surface should wrinkle when a spoon is pushed through it).
6. Ladle hot jam into sterilised jars and screw on lid to seal. Turn upside down for 5 minutes to draw a vacuum. Turn upright and set aside until cooled. Label, date and store in a cool, dark place. Refrigerate after opening.
Makes: 2 x 300ml jars.
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