Peach jam is often overly sweet, so to counteract this I like to add soft herbs to balance the sweetness. Try this recipe with any fresh herb that you might have to hand or in the garden, such as mint, marjoram or lemon verbena. Macerating the herbs with the fruit and sugar to begin with means that the herb’s flavour can permeate into the fruit.
Ingredients
- 1.4kg peaches, pitted weight
- 12–14 large basil leaves, finely chopped
- 50ml lemon juice, freshly squeezed
- 700g jam sugar
- 1 unwaxed lemon, grated zest
Makes: 5–6 x 230ml jars
Summer, low pectin
Cut the peaches into 1-2cm cubes. Place in a bowl with the basil, lemon juice and sugar, cover and macerate overnight in the fridge.
The next day, sterilise your jars and lids and place several small saucers in the freezer.
Place the macerated peaches in a jam pan with the lemon zest and bring to the boil over a high heat. Boil rapidly for 16-18 minutes, stirring intermittently and skimming off scum as you go.
When the bubbles are heavy and start struggling to release, remove from the heat and start set testing for a loose, soft-set jam, where the jam slowly drops from your finger.
Once at the desired set, skim off any scum and ladle the hot jam into hot sterilised jars and seal. Store unopened in a cool, dark place for up to a year. Once opened, keep in the fridge and eat within 1-2 months.
Recipes extracted from Jams with a Twist, Kylee Newton
RRP $24.99
National Trust Books
