Flat white peaches ooze and drip peachiness; smelling like peaches did in childhood holidays. They peel like a dream and miraculously retain their fleshiness when cooked – magical fruit indeed. A light sprinkling of cardamon seeds is just enough to complement them in this blushing pink jam which is all you need with a sourdough toast, sharp spreadable goat cheese and hot coffee type summer breakfast.
Ingredients
for 7-8 200ml jars
1kgs cut pieces of peach flesh (from approx 1.25 kgs flat white peaches)
1 lemon, juiced and the rind saved to add to the jam
1/2 litre of apple juice from boiled whole quartered sour apples such as Granny Smith, passed through a fine cloth
900g sugar
Cardamon seeds, slightly crushed, 1 teaspoon of the inner black seeds
How To
Step One: Make a syrup by lightly boiling (five minutes) the sugar, apple juice and lemon. Leave to cool and add the peach pieces and macerate overnight.
Step Two: Boil to a rolling boil until setting point – which will take 20-30 minutes depending on your pan and the liquid in the peaches (I measure on a jam thermometer until 105C and test for set on frozen plates too) . Remove the lemon rind pieces and jar in sterilised jars following the Jam Sessions – Rules for making jam.
