celebrating 130 years 1884-2014

Peach Jam

By Chelsea Sugar
Peach Jam
4 servings
  • 5 reviews

  • Difficulty Easy
  • Prep time 25 mins
  • Cooking time 11 mins
  • Serves

    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.

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Average Rating
(5 reviews)

The prep is time consuming. Because of the short boiling time with the jam-setting sugar I will mash the peach a little next time.
Gorgeous colour & taste. Lovely for gifts.

Just made this and the colour looks delicious and the taste is divine. It was easy to put together and I'll be making it again.

So delish I could’ve eaten the whole thing on my own, super easy. Thanks

So easy to make and delicious a tad too sweet, prep took a lot longer but worth it.

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Took alot longer than 15mins to prep the fruit. End colour is nice and bright.

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