Home Made Summer Jam – Vanilla, Peach
This post is linked to Thankful Thursday at Kate Says Stuff blog. I haven’t linked up to Thankful Thursday for a little while and that is not because I have not been thankful – just busy…
I made this jam from some fruit I purchased at the Queen Victoria Market. I must say – it makes me want to have jam on toast for breakfast, lunch and dinner! I am thankful I have two demanding little boys to keep me on my toes and eating something more suitable for dinner.
I am thankful for the beautiful stone fruit that grows and we can buy at this time of year. It is like tasting sunshine. I adore it. Making jam is one way to enjoy summer produce once Summer fades and the fruit selection drops off.
The recipe is adapted for one published in Delicious Magazine authored by Skye Gyngell. It is on page 162 of the issue but I have it in my recipe folder so I am unsure of the publication month and year….I have made some minor adjustments and changes to Skye’s recipe.
Makes approximately 1 liter of jam. Make only the amount of jam you will use in less than one year.
- 2 kilos of fruit – I used 1430 grams or peaches and 570 grams of nectarines
- 2 1/2 teaspoons of good quality vanilla bean paste
- 1 kilo of Jam Setting Sugar (CSR)
- 1/4 teaspoon of salt
- zest of 1 lemon and 3 tablespoons of lemon juice
- Wash the fruit and roughly chop it into small pieces. Keep 2 of the seed pits aside and add in with the pieces of fruit. I peeled the nectarines prior to cutting them up
- Add all of the ingredients except the sugar into a wide based pot and simmer on low heat for 20 minutes
- Locate and remove the two pits from the pan
- Add the sugar and stir to dissolve
- Increase the heat to high once the sugar has dissolved and boil rapidly for approximately 30 minutes. Put a small dish or saucer into the fridge in preparation for the wrinkle test
- Do a wrinkle test and if the jam has set remove it from the heat and pot into warm sterilised jars. To read how to sterilise jars click here.
For detailed information on sterilizing jars for storage of Preserves review the USD Complete Guide to Home Canning (Guide 01).
**It is important that you ensure you use safe food preparation and storage techniques when preserving. You can find detailed information via the link to the USD Complete Guide to Home Canning.
See Hints below for information on a wrinkle test. Allow the jar to cool and store in a cool dry location
Hints and Tips:
When I make another batch of this jam I will cut the fruit into smaller pieces.
Wrinkle Test – Place a small saucer or dish in the fridge when you start making the jam. To test if it is ready put a dollop of jam onto the saucer and allow it to cool for a minute. Once cool push the surface gently with your finger. If it wrinkles it is ready and can be removed from the heat. If it is not ready test again in a few minutes. I have read that you use a thermometer to check if the temperature has reached 105 degrees Celsius – 22o degree Fahrenheit it is ready.
This post is linked to Thankful Thursday at Kate Says Stuff. Visit to see what others are thankful for.
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