peach and honey jam

  • 1.5kg yellow peaches, halved, stones removed and sliced
  • 3½ cups (770g) caster sugar 
  • ⅓ cup (80ml) honey 
  • 4 strips lemon peel 
  • ½ cup (125ml) lemon juice 
  • butter and toasted sourdough, to serve
  1. Place peaches, sugar, honey, lemon peel and lemon juice in a large pot and mix to combine. 
  2. Bring to the boil over medium heat, stirring until the sugar is dissolved. Reduce to a simmer and cook, stirring occasionally and skimming off surface foam, for 30–35 minutes or until the jam has thickened+.
  3. Carefully pour the hot jam into hot, sterilised jars ++ and seal. Serve with the butter on toasted sourdough. Makes 4 cups.

+ To test whether the jam is ready, place a spoonful of the jam on a cold saucer (place the saucer in the freezer to cool). Run your finger through the jam – if the line remains, the jam is ready.
++ To sterilise jars, wash jars and lids in hot soapy water and rinse. Place the jars and lids upside down on a baking tray lined with a clean tea towel and place in a preheated 100°C oven for 15 minutes, or until dry.
Tip: Store sealed jam in a cool, dark place for up to 18 months and, once opened, in the refrigerator for up to 12 months.

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