A fresh, light and tangy jam that is perfect to make this summer. Feel free to switch the peaches for nectarines or apricots and if you don’t have limes use lemons or oranges. Delicious on toast, croissants or pikelets, and also lovely in spongecakes and jam drops!
Makes 4-5 x 300ml jars
- 2 kg peaches
- 3-4 cups of water
- 1 kg sugar
- 6 limes
Place two small plates or bowls in the freezer before you start. This will help you
check for setting point. See more details here.
Wash peaches and cut into 2-3cm chunks and put into a jam pan or wide
mouthed saucepan with the water and the zest of 3 limes.
Cook over low heat until peaches are soft and starting to breakdown.
Take off the heat and add lime juice and sugar, stirring well to dissolve.
Increase the heat and bring to the boil, over medium heat cook the jam, stirring occasionally, until setting point is reached. See more information here. Turn off the heat and add in the zest of the other three limes, stirring to combine. Feel free to add a pinch of salt in here if you’re feeling adventerous!
To sterilise your jars: give your jars
and lids a soapy hot wash and a good rinse or put them through the dishwasher.
Put jars into a low oven (110 degrees) for 15 minutes. Boil the lids for 5 minutes
in a small saucepan, then let air dry.