Peach jam

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 4
Servings 3
Time 5

Ingredients

  • 1
    kg
    clingstone peaches
  • 250
    ml
    (1 cup) water
  • 1.20
    kg
    (6 cups) sugar
  • 1
    lemon juice
 

Method

40
 
1. Peel, stone and slice peaches. Place peaches in a saucepan with water and bring to the boil slowly over a simmering heat.
2. Cook peaches gently for 30?40 minutes, or until fruit is tender. Add sugar gradually, stirring until dissolved. Add lemon juice.
3. Boil gently for about 30 minutes, skimming when necessary. Test by pouring a little on a cold saucer: if the mixture gels, remove pan from heat. Cool mixture slightly, then pour into sterilised jars. Seal tightly when cold.
 

Read more on: fruit
 

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