Peach Jam Recipe - Great British Chefs

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Peach jam by GBC Kitchen

Item 1 of 1

Preserve
easy
Makes 1
45 minutes

★ ★ ★ ★ ★ 5.00

This beautiful peach jam recipe captures the flavour and colours of summer, and can be endlessly adapted with a host of different flavourings – rosemary makes an unusual yet elegant addition. Learn how to sterilise jam jars before attempting this recipe.

First published in 2018 discover more:

Peach Recipes

Related RecipesNot feeling this? See related recipes.Great Italian ChefsPeach belliniPeach belliniby Valeria NecchioPoached peach with strawberry granitaPoached peach with strawberry granitaby Adam BennettPeach melba with vanilla mousse, raspberry macaron and raspberry sorbet Peach melba with vanilla mousse, raspberry macaron...by Phil FanningNo-cook strawberry jamNo-cook strawberry jamby Adam BennettMugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycombMugwort panna cotta, blowtorched berries, whipped ...by Ollie Moore

Try flavouring the jam with vanilla seeds, or a sprig of rosemary if you’re feeling adventurous! This recipe will make enough to fill 1–2 250ml jam jars.

Ingredients

Metric

Imperial

Peach jam

2 peaches, large
220g of sugar
1 tbsp of lemon juice

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Equipment

250ml jam jar

Method

1Make a small cross with a paring knife at the bottom of each peach. Place in a pan of boiling water for 30–45 seconds, depending on the ripeness of the peach, then plunge into a bowl of iced water2Peel the skins from the peaches, quarter and remove the stones3At this stage, you should have around 300g of skinless peach flesh. Place into a small heavy-based pan with the sugar and lemon juice and leave to simmer on a low heat. Stir to prevent any sticking4Cook down for 20 minutes and skim off any scum that settles on the surface5To test if the jam is the correct consistency, remove the plate form the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes 6Leave to sit for 15 minutes to cool slightly – this allows the fruit to settle evenly instead of floating to the top when you transfer to the jars7Spoon the jam into the sterilised jar, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridgeFirst published in 2018 DISCOVER MORE:

Peach Recipes

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