Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Peach jam
Peach jam is a favourite of mine and just that little bit unusual. The season is short so now is the time to get the jam bubbling.
Ingredients
(makes 3 litres)
2.5kg ripe peaches
Juice and zest of 3 lemons
Little salt
1.5kg caster sugar
2 vanilla pods.
Method
Skin the peaches and cut into smallish chunks. Discard the stones. Put the peach flesh in a heavy-based saucepan with the lemon juice and zest and add some salt.
Gently bring to a simmer, then cook on a low heat for about 15 minutes. Add the sugar and, when dissolved, turn up the heat and boil rapidly until setting point. To check this, take a cold saucer and use a teaspoon to put a small amount of jam onto it. Leave it for a few seconds and then push the jam with your little finger (make sure it has cooled). It will wrinkle on the surface when the jam is ready. If not, try again in a minute or two with a fresh cold saucer. When your jam is set, turn off the heat and prepare some sterilised jam jars. Heat the oven 130C / 250F / gas ½. Wash the jars in soapy water and rinse thoroughly then put them into a low oven for five minutes. Remove with oven gloves and then pour the warm jam into the jars, and seal immediately. Cool the jars at room temperature, then label with a date and ingredients. Store in a cool dark place.

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