Many ladies I have questioned say that peach jam is their favourite. This is a lovely recipe, with just three ingredients. It is quite a loose jam and I like it that way. Serve it with bread for breakfast or use it to fill a crostata.
The peaches must be sweet and ripe. Keep a few of the peach stones to add to your jam while it cooks, as these give another layer of flavour.
Halve the peaches, leaving the skins on. Remove the stones, keeping about 4 aside. Put the peaches in a pot suitable for making jam and cover with
When the jam is ready add the amaretto and cook for a couple of minutes more. Ladle into warm sterilised jars, seal with the lids and turn upside down. Leave to cool before turning upright, creating a vacuum. Store in the pantry until opened, then keep in the fridge.
© 2012 All rights reserved. Published by Murdoch Books.