Peach Jam

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2lb/1 kg ripe peaches
  • Juice of 1 lemon


Skin the peaches by dipping them into boiling water and then cold water. Cut the peaches in quarters, take out the stones, and put the fruit into a pan with the lemon juice. Simmer gently until the fruit is soft, stirring well and adding a little water if necessary to prevent burning. Stir in the sugar over low heat until dissolved. Boil hard to setting point. Stir in the rosewater and orange f