1.6kg ripe yellow flesh peaches
1 kg Chelsea Jam Setting Sugar
A knob of butter (10g)
4 x 250ml jam jars with lids

1. Score each peach with the point of a knife. Place in a bowl then cover with boiling water and leave until the skins start to pull away from the fruit. Peel the fruit, remove the stones and chop flesh into very fine pieces. Weight of the fruit should be 1kg.
2. Place the fruit and sugar into a large heavy based 6 litre pan saucepan. Place over low heat stirring occasionally until the sugar dissolves.
3. Add the butter. Bring to a rapid boil. Boil for 4 minutes, carefully skimming off any foam that forms on the surface during cooking.
4. Remove the pan from the heat then test for set: Test a small amount of jam on a cold saucer (the surface should wrinkle when a spoon is pushed through it). If surface doesn’t wrinkle, return to boil for 2 minutes and repeat test for set.
5. Ladle hot jam into warm sterilised jars and seal with a lid. 6. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.

Makes 4 x 250ml jars.