When you have a glut of fruit, the single thing that gobbles up fruit the quickest is jam. So, one morning our kitchen became a peach jam production line. We’ve discovered it is best to make jam in small batches in a large saucepan, we arrived at this discovery after one burnt jam pan, various spoiled batches and lots of wasted fruit. KISS: Keep it simple/small, Stupid. This is a Marguerite Patten recipe for Peach and Orange Jam. The addition of the orange helps the jam to set.
Makes 750g/1⅔lb jam
2 tbsp lemon juice
As always when making jam or chutney, pre-prepare your sterilised jar so it is ready-to-go.
Put the peaches with the orange rind and pulp into a saucepan. Add the lemon juice. Simmer until the fruit is soft.
Add the sugar and stir over a low heat until dissolved. Raise the heat and boil rapidly until setting point is reached. Spoon into hot sterilised jars, and seal. About setting point: some jams reach setting point in three to five minutes, especially if you are making a small amount. Always remove the pan from the heat while testing for setting. Spoon a little boiling jam onto a cold plate. Allow the preserve to become cool, then push it with your finger. If the top has set, and the preserve wrinkles when you touch it, it is set. If it wrinkles only slightly, return the pan to the heat and boil it for another one or two minutes before re-testing.
If you have lots of plums, try Marguerite Patten’s plum jam recipe here.
5 to remember
una superabundancia – a glut
una linea de producción – a production line
una cantidad – a batch
la pulpa – the pulp
el descubrimiento – the discovery
This recipe is from ‘The Basic Basics Jams, Preserves and Chutneys Handbook’ by Marguerite Patten [pub. Grub Street]