Peach Jam

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg ripe peaches
  • Juice of 1 lemon
  • 1½lb/750g sugar
  • 2 teaspoons rosewater
  • 2 teaspoons orange
  • flower water


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 flower water and simmer for 1 minute. Pour into hot jars and cover.

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