Peach Melba Jam
July is peach melba season, that classic - even retro - combination of raspberries and peaches. Try this jam in my peach melba arctic roll, or simply slather it on toast. My addition of mint elevates the flavours slightly, lending a fresh, early summery taste.
Find instructions for sterilising jars here.
Makes about 2 medium jars
Ingredients
Method
1. Before you begin, place a small saucer in the freezer. Soften the fruit, with 2 tablespoons of water and the mint, slowly in a large saucepan over a low heat. Put the lid on and let the fruit cook for about 20 minutes. Then, use a potato masher to mash any remaining large pieces of peach. Top tip: count the sprigs of mint so you know how many to remove at the end of the process.
2. Remove the mint.
3. Add the sugar to the fruit and dissolve over a low heat.
July is peach melba season, that classic - even retro - combination of raspberries and peaches. Try this jam in my peach melba arctic roll, or simply slather it on toast. My addition of mint elevates the flavours slightly, lending a fresh, early summery taste.
Find instructions for sterilising jars here.
Makes about 2 medium jars
Ingredients
- 250g raspberries
- 250g peaches, diced
- 400g granulated sugar
- A few springs of mint
- Large saucepan
- Jam jars, sterilised
- Wax discs and lids
Method
1. Before you begin, place a small saucer in the freezer. Soften the fruit, with 2 tablespoons of water and the mint, slowly in a large saucepan over a low heat. Put the lid on and let the fruit cook for about 20 minutes. Then, use a potato masher to mash any remaining large pieces of peach. Top tip: count the sprigs of mint so you know how many to remove at the end of the process.
2. Remove the mint.
3. Add the sugar to the fruit and dissolve over a low heat.
4. Once the sugar has dissolved, turn up the heat to a rapid boil. The jam is ready (meaning it will definitely set once cooled) when it coats the back of the spoon and, rather than dripping off like water, it gathers and hangs before it drops off the spoon (the 'flake test'). Keep checking by performing the flake test regularly: once you think the jam is ready, turn off the heat and drop a small amount of the jam onto the cold saucer. Let it cool and then run your finger through the centre: if a skin is forming and the jam 'creases' (rather than just runs together again after your finger has passed through), then it's ready. If not, boil the jam for a bit longer and test again.
5. As soon as the jam is ready, pour it into sterilised jars (right to the top). Add a wax disc to the top and then cover with a lid.
If you have any left over fruit, try it in a peach melba sundae, for a quick dessert idea: simply pile up the fruit in tall wine glasses, drizzle with elderflower cordial, then top with lemon yoghurt and a sprig of mint.
If you have any left over fruit, try it in a peach melba sundae, for a quick dessert idea: simply pile up the fruit in tall wine glasses, drizzle with elderflower cordial, then top with lemon yoghurt and a sprig of mint.