Recipe: Peach & vanilla jam

Posted on Sep 7 2016 - 4:00pm by Samantha Clark
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Peaches do not stay in season for long, in fact they’re only at their best seasonally in August and September so make sure you make the most of them for the remainder of the month. The three major benefits of peaches are; they’re low in calories, high in fibre and vitamin C. Of course the fact that they are super sweet and juicy is a major plus in my book. So if you’re looking for a healthy and beneficial snack- peaches should be your go to!

As our seasonal fruit of the month, we’ll be showing you how to cook with them or more to the point the best uses for them in your dishes. Our first recipe is for a homemade jam. It will lose some of its nutritional value in the cooking process but they’ll be all the sweeter for it. Plus it’s always better to go homemade where you can as it’ll not have any of those nasty additives. This will also make a really great and touching gift and as it’ll make a big patch, give a jar to someone you love.

peach and vanilla jamVegetarian
Preparation time:15 minutes
Cooking time:30 minutes
Total time:45 minutes
Makes: 4 x 450g jars

Ingredients

1kg large, ripe peaches, stoned and cut into chunks
Juice and grated zest of 2 large oranges
1 vanilla pod
1kg Tate & Lyle Fairtrade Jam Sugar
1kg large, ripe peaches, stoned and cut into chunks
Juice and grated zest of 2 large oranges
1 vanilla pod
1kg Tate & Lyle Fairtrade Jam Sugar

Method

  1. Place the peaches in a large, heavy-based saucepan with the orange juice and zest. Simmer for about 15 minutes until the fruit is soft.
  2. Meanwhile, halve the vanilla pod lengthways then cut each half in 2, to give 4 pieces. Add to the pan along with the jam sugar and continue to cook, stirring, until the sugar has completely dissolved, then boil for 10 minutes. Remove from the heat.
  3. Check to see if the jam is ready to set: drop a teaspoonful of the jam onto a cold saucer, leave it for 30 seconds, then push your finger through it. It should crinkle along the surface. If it doesn’t, return it to the boil for a minute or 2, and test again.
  4. Skim the surface of the jam to remove any foam then leave it to stand for 10 minutes. Stir again then pour into warm, sterilised jars and seal. Once opened, store in the fridge for up to a month. Waitrose logo

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