The stone fruit has been fabulous this year – lots of it, juicy, colourful, sweet and oh so delicious. Stone fruit is one of my favourite parts of summer and this is probably the first Australian summer where I can go into winter, feeling happy about how much stone fruit I’ve enjoyed. I don’t know what it was about previous summers, but the prices were always high and the quality was just not good. This year however, jackpot!
With the summer season on the wind down – it’s time to lock away some of the summer flavours to brighten up the cold wintery days ahead. Peach and strawberry jam (recipe here) are my two favourites, so when I found this combination on one of my new cookbooks I had to give it a go!
- 1kg of just-ripe peaches (a mix of white and yellow)
- 10 passionfruits (or 2 small cans)
- 500g of sugar
- 100g of raw sugar
- 1 tbsp of minced ginger (I used organic from the brand "The Ginger People")
- Juice of 1 lemon
- Sterilise the jars and lids. Run them through a 60-70 degree dishwasher cycle (or wash them thoroughly with hot, soapy water), then dry them in the oven at 150 degrees for at least 30 minutes.
- Gently peal the peaches and chop them into small pieces.
- Place them in a large heavy based saucepan, along with the passionfruit pulp, the sugar and the lemon juice.
- Turn the heat on low until the fruit softens and the sugar dissolves.
- Turn the heat up to medium and continue cooking until your desired setting point (see below). My jam took approximately 45 minutes but it will depend on how ripe your peaches are.
- Once your desired setting point has been reached, remove from the heat and ladle the jam into the sterilised jars. Clean the jar rims with a damp paper towel, screw the lids on, invert the jams and leave until cook.
- There are two ways I check whether my jam is ready. The first is the wooden spoon method - dip a wooden spoon into the jam and slowly remove it. If the jam is ready it will run off the spoon in one or two thick drips. If the jam will run off the spoon in a single thin drip, keep cooking for five more minutes and test again.
- Alternatively I use the cold plate method. Place a small plate in the freezer for at least 30 minutes. When you think your jam is ready, place a small spoonful of jam on the plate, place back into the freezer for a minute, then remove the plate and tip slightly. Similarly to the wooden spoon method, if the jam runs slowly - it is ready, if it runs down the plate quickly - keep cooking for five minutest then test again.