Tag Archives: peach

Peach Jam II

Peach Jam II
Author: 
Recipe type: Jam
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: About 800g
 
Ingredients
  • 550g (1¼lb) peaches
  • 450g (1lb) sugar
  • 30ml (2 tablespoons) water
  • 30ml (2 tablespoons) lemon juice
Instructions
  1. Boil a pan of water.
  2. Drop the peaches into the boiling water, leave in the water for 30 seconds, then transfer to cold water.
  3. Remove the skins from the peaches.
  4. Cut the fruits in half, removing the stones and putting them to one side for use later.
  5. Cut the peach halves into small cubes and place in a preserving pan with the water and lemon juice.
  6. Simmer gently until the fruit is soft but not pulpy.
  7. Add the sugar and stir gently until it is fully dissolved.
  8. Bring to the boil and boil rapidly until setting point is reached.
  9. Transfer to warmed and sterile jars.
  10. Seal well.
 

Peach Marmalade

Peach Marmalade
Author: 
 
Ingredients
  • 1.1kg (2½ lb) sliced peaches
  • 100g (3½oz) sugar
  • 30ml (2 tablespoons) lemon juice
  • 30ml (2 tablespoons) apricot brandy
  • 30ml (2 tablespoons) orange zest
  • 1 pinch of salt
Instructions
  1. If using fresh peaches, quarter or slice them, removing the stones.
  2. If using canned peaches in syrup, weigh 1.1kg (2½lb) of slices without syrup, and then add the syrup to the mix.
  3. Place all the ingredients in a large pan (not aluminium) and bring to the boil over a medium heat.
  4. Stir frequently to ensure the mix does not burn and that the sugar is all dissolved.
  5. Once the fruits are giving up their juice allow the mix to simmer, and continue to cook until the fruits are tender and soft.
  6. After about an hour the fruits should be very soft and the mixture thickened and at setting point.
  7. Taste - remember it is very hot straight from the pan! - and add a little more sugar if necessary.
  8. Transfer the marmalade to hot sterilised jars and seal well.
 

Peach Jam

Peach Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.4kg (3lb) of dried peaches
  • 5.1l (9 pints) of water
  • 4kg (9lb) of sugar
  • Juice from 2 large lemons.
Instructions
  1. Cut the dried peaches into small chunks, about 2cm (1") long.
  2. Place the dried fruits and the water in a large bowl and leave to soak for 24 hours.
  3. Transfer the mix to a preserving pan, add the lemon juice and bring to the boil.
  4. Boil until the fruit is tender.
  5. Add the sugar and stir well until it is all dissolved.
  6. Boil rapidly until the jam sets when tested.
  7. Skim the scum off the surface as necessary.
  8. Pour into warm prepared jars.
 

Peach and Plum Jam

Peach and Plum Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) plums
  • 500g (1lb 2oz) not quite ripe peaches.
  • 1.5kg (3lb 5oz) sugar
  • 300ml (1/2 pint) water
Instructions
  1. Prepare the peaches by covering them in boiling water and leaving them for 2 minutes.
  2. Transfer to a bowl of cold water, allow to cool and the skins should now come easily off the peaches.
  3. Place the combined fruits into the preserving pan, add the water, and heat gently until the fruit is soft and pulpy.
  4. Add the sugar and stir well to ensure that all the sugar is dissolved.
  5. Bring to the boil and boil briskly until setting point is reached.
  6. Transfer to warmed and sterile jars- seal well.