Peaches are in abundance right now, so this is a great time to make peach jam. Local farmers markets have great prices on stone fruit at this time of year, but this won't last for long, so get in fast and take advantage of the current favourable buying conditions. The following recipe is simple to follow and the addition of the almond extract packs a big punch.
- 1.6kg peaches, peeled, pitted and chopped
- 5 cups of sugar
- ¼ cup lemon juice
- 6-7 teaspoons of Classic Pectin (if using alternative method)
- ¾ teaspoon almond extract.
1. Combine the fruit, sugar and lemon juice in a heavy based, 6-8 litre jam making pot. Stir over medium heat until sugar dissolves.
2. Boil slowly, stirring constantly, until the mixture thickens. The fruit will become translucent. Continue to boil until the cooking thermometer reaches 105 degree, C, which is the setting point of jam.
3. ALTERNATIVELY, you may cook the mixture until thickened and the fruit is translucent, but instead of continuing to cook until the jam reaches 105 degrees, add 6-7 teaspoons of Green Living Australia's Classic Pectin.
Boil for five minutes more and then remove from heat.
4. Stir in the almond extract.
5. Skim off any foam that has formed on the top of your jam with a metal spoon. Ladle jam into sterilized jars, allowing a centimetre head-space. Cap with new lids
6. Process in a boiling water bath for 10 minutes. Adjust for altitude as necessary. Remove jars from boiling water using a jar lifter
to ensure you do not burn yourself.
This jam is full of flavour and I love to add it to my yoghurt in the morning for breakfast.