Peach and strawberry jam
It’s always nice to preserve some of the summer flavours for future days that perhaps aren’t so sunny and jam is a great way to use up a glut of fruit (or when you’ve found a special offer that you just couldn’t resist!) If I’m honest, the peaches only found their way into this because their skins were starting to look a little puckered in the fruit bowl!
I like to leave some of the fruit a little chunky – I always feel a little bit pleased with myself when a glistening hunk of fruit adorns my morning toast.
makes 3-4 jars
1 kg fruit (about 3 peaches and the rest strawberries)
1 kg sugar
juice of one lime
Start by placing a saucer in the freezer to help you test for the setting point later. Wash the fruit, stone the peaches and hull the strawberries. Roughly chop all of it, leave some pieces larger than others if, like me, you prefer a chunks in your jam.
Put the fruit into a very large saucepan and stir in the sugar. Heat until the fruit starts to bubble. Stir in the pectin and lime juice before allowing the mixture to boil for several minutes. If you have a jam thermometer then use this to check for the setting point. Otherwise carefully drop a spoonful of the jam onto the chilled saucer, leave it for a minute or two and then push your finger through it. If it wrinkles then it’s ready, if it doesn’t then let it boil a little longer and test again.
Once setting point has been reached, skim the foam from the surface, or use a knob of butter to disperse it. Pour the jam into warm sterilised jars and label.