In my experience most peach jams are delicious but fairly liquid. Mine is usually more of a sauce, wonderful spooned over ice-cream but hopeless on bread. However, in this recipe the peaches are mashed rather than sliced and thus thicken the jam considerably.
Cover the peaches, two at a time, with boiling water. Leave for 30 seconds then lift out and peel. Slice all the skinned peaches into a large saucepan or preserving pan.
Crack the stones of half the peaches and simmer the kernels in
Cook the peaches for 10–15 minutes over moderate heat until soft enough to mash with a potato masher.
Add the sugar and the strained juice of the lemons. Stir over low heat until the sugar is dissolved, then boil rapidly for 15–20 minutes, stirring frequently to prevent the jam catching. It may be necessary to lower the heat for the final 5 minutes.
The jam is ready when
Stir in the peach brandy or eau-de-vie and spoon the jam into small, hot, dry jars. Cover and label.
© 1987 Geraldene Holt. All rights reserved.