Ingredients
1 medium-sized cooking apple, chopped thinly
pared rind of 2 lemons
2 whole cloves
3lb /
1½kg peaches, stoned
and sliced
10floz / 300ml water
1tsp ground allspice
2lb / 1kg sugar
Method
1. Tie the apple,
lemon rind and cloves in a double piece of muslin.
2. Place the peaches,
water and muslin bag in a large pan.
Bring the mixture to the boil, stirring continuously, then reduce the
heat and simmer, stirring frequently until the peaches are just soft.
3. Remove the muslin
bag and press it against the side of the pan with a wooden spoon to extract
as much juice as possible.
4. Add the allspice
and sugar and stir until the sugar has dissolved.
Bring the mixture to the boil and boil rapidly for 15-20 minutes, stirring frequently
until setting point is reached.
(To tell when setting point has been reached, place a teaspoonful of the hot
jam on to a saucer, place in a refrigerator for 3 minutes. Take it out and using
your finger push the surface of the jam. If it wrinkles the mixture has reached
setting point).
Set aside for 10 minutes.
5. Pour into clean, sterilised
jars, cover and seal.
Note:
The jam mixture should be poured into the jars and covered either when
it is still
hot or when it is completely cold - not when it is just warm.
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