While jam can be bought in hundreds of flavours in shopping centres and food stores, there is nothing more fulfilling than tasting your own home-made jam on toast in the morning. This recipe can be applied to almost any fruit (e.g. strawberries, blueberries, even bananas!) so go wild and get your jam on!
Preparation Time: 30 mins
Cooking Time: 4 mins (approx.)
Makes: 3 - 4 jars
Ingredients 1kg fresh peaches
Approx. 800g jam setting sugar (sugar should be equal to the weight of the peaches after they have been skinned and pitted)
Wash peaches and cut an "X" in the skin of the bottom of each. Cover with boiling water for 10 -15 mins or until skin easily peels away from the flesh.
Peel peaches and cut flesh into centimetre cubes. Discard seed. Weigh to determine the exact amount of sugar that will be needed (should equal the weight of the peaches).
Place peach cubes and sugar in a large saucepan over a low heat. Stir gently but do not allow to boil.
Add butter, stir through then increase heat. Boil vigorously for 4mins.
(Note: Adding butter gives the jam a shiny quality once it is cooled).
Test the setting ability of the jam by spooning a small amount on a plate and allowing to cool. Slowly push your finger through the jam, if the surface wrinkles the jam should set correctly. If not, more boiling is required.
Once you are sure jam will set, remove from heat, skim off any bubbles, spoon into jars and screw on the lid. Allow to cool completely before serving. Once opened store in the fridge.