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Peach Melba Jam

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Ingredients for 1 servings:

  • 600 g peach(s)
  • 300 g raspberries
  • 100 ml peach juice (alternatively orange juice)
  • 500 g gelling sugar, 2:1

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

made from peaches and raspberries

Makes 6-8 small jars. Pit the peaches and peel them if desired (I like to leave the skin on), sort the raspberries and rinse them carefully. Place the fruit, nectar, and sugar in a large saucepan and bring to a boil. Purée and simmer gently for another 10 minutes. Pour the jam into cold, rinsed jars and seal tightly. You can also use canned peaches, replacing the peach nectar with the juice from the can. A squeeze of lemon juice will ensure the jam isn’t too sweet. Of course, you can use the same amount of peaches as raspberries. However, since the raspberries dominate the flavor and color, I recommend using more peaches.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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