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    Peach and Rosemary Jam

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    Peach and Rosemary Jam

    Peaches are low in pectin, the substance that makes jam set, so this recipe uses preserving sugar, which has added pectin. Rosemary makes a lovely, aromatic complement to the peaches, and this jam is fabulous with bread and pastries at breakfast time and heavenly spooned over a steamed vanilla sponge. However, it's also very good added to savoury marinades and sauces.

    • Vegetarian
    • Preparation time: 20 minutes, plus resting
    • Cooking time: 20 minutes, plus cooling
    • Total time: 40 minutes, plus resting and cooling 40 minutes

    Makes: 5 x 340g jars


    • 1.2kg large, ripe peaches (about 10 peaches)
    • Juice and grated zest of 2 large oranges
    • 1kg preserving sugar
    • Large sprig young rosemary


    1. Cut the peaches in half, remove the stones and chop the flesh into bite-sized pieces. Place in a large, heavy-based saucepan with the orange zest and juice and simmer for about 15 minutes, till the fruit is soft.
    2. Add the sugar and rosemary, stir with a wooden spoon until the sugar has completely dissolved, then boil for 10 minutes. Remove from the heat. In order to see if the jam is ready to set, do the saucer test: drop a teaspoonful of the jam on to 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 two, and test again.
    3. Remove the rosemary. Skim the surface of the jam to remove any scum then leave it to stand for 10 minutes, stir, pour into sterilised jars and seal.

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