Peach Jam a luxurious jam which is perfect spread on warm buttered toast or English muffins. You can optionally add in a little peach schnapps to increase the indulgent taste.
Peach Jam Recipe
Makes about 1.3 Kg of jam to pot.
- 1.3 Kg ripe peaches
- 250ml water
- 2 lemons (juice only)
- 1.3 Kg granulated sugar (warmed)
- optional: 3 tbsp peach schnapps
Carefully peel the peaches using a vegetable peeler, (or blanch them briefly in boiling water if a little tough, then peel with a knife). Reserve the skins for later. Halve and stone the peaches, dice the flesh, and put them in a heavy based preserving pan with the water.
Place the peach skins in a smaller pan, with water to cover. Boil the peach skins until the liquid is reduced to about 2 tablespoons. Press the skins and liquid through a sieve into the larger pan with peaches.
Cover and simmer this for 20 minutes, until soft. Add the lemon juice and granulated sugar to the pan. Heat, stirring frequently, until the sugar has dissolved completely. Bring to the boil and cook for 10 to 15 minutes, or to the setting point (105°C/220°F). Remove from the heat and skim off any scum and impurities from the surface using a slotted spoon.
Leave the Peach Jam to cool for about 10 minutes. Optionally stir in the peach schnapps (if using). Pour into warmed sterilized jars. Seal, then leave to cool completely before labelling. Store in a cool, dark place.