1kg of De- stoned & peeled Peach ( Donut Peaches and Regular Peaches)
100g of chopped apple
100ml of water
1 tbsp pectin
1 Juice of Lemon
For this jam I used a mixture of flat peaches and regular peaches.
Peel and de-stone the peaches and add to a deep bottom pan. Then peel and chop the apple.
Add the sugar, pectin and lemon juice and bring to the boil. Once the jam comes to a boil and sugr dissolves, boil at high heat for 12-15mins.
Wash the jars and lids in hot soapy water and place into a oven at 140-150c for about 20 minutes to sterilise the jars.
As the mixture boils, it may overflow, please make sure you use a large pan ( I didn’t!)
Add in a knob of butter which help the scrum on the top disappear. Then fill the hot jars, tighten on the lid and place back in the oven for another 20mins to seal the jar.
This jam is more like a jam than a jelly.
Great teachers presents.