Geraldene Holt

Marmelade de Pêches

Peach Marmalade

Preparation info
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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.

Ingredients

  • 1 kg(2¼ lb) ripe peaches
  • 500 g(1

Method

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 a little water for a few minutes. Discard the brown skins, c