I do not regliously make jam every year, but this year I been caught by the jamming bug. I came across this more unusual recipe, which is so simple but scrumptious. I’ve Nigella’s How to be a Domestic Goddess to thank for the inspiration, it’s lovely on toast, scones or even just with greek yogurt.
4 peaches, cut into chunks
Approx 400g redcurrants, remove currants by gently pulling a fork down the stalk
1 kg caster sugar
juice of 1/2 a lemon
- Put a couple of saucers in the freezer, to help check the setting point.
- Pop jam jars or preserving jars in oven 140C to sterilise.
- Put all the ingredients into a large pan, warm over a low heat until the sugar has dissolved.
- Then boil for about 15minutes, stirring occassionally to prevent sticking.
- To test if the jam is set, drop a little onto cooled saucer and gently push with your fingertip, if the jam crinkles slightly then it’s set, if not boil for a further 5 minutes retest and so on.
- Leave the jam for 10 mins or so, until it begins to thicken slightly (this stops all fruit floating to the top). The ladle into jars, cover with waxed paper and lid.