Peach Melba Jam
Yes, this jam is every bit as delicious as you’d expect, given the name! GoodFood suggests making it now to “squirrel away . . . for when you crave a spoonful of sunshine later in the year,” an excellent suggestion indeed. Moreover, you’ll want to make this now so that you’re prepared to make Peach Melba Pots — “a cheat’s dessert, and a great way to use the Peach Melba Jam.” Indeed!
Peach Melba Jam
18 oz. raspberries
18 oz. white peaches, halved and pitted, then diced to similar size as the raspberries
28 oz. sugar
2 tbs. freshly squeezed lemon juice
1 tsp. butter, optional
The night before you make your jam, layer the berries, peaches, and sugar in a very large bowl. Cover and set aside at room temperature.
The next morning, give everything a good stir and set aside again until you’re ready to start cooking. Put a small saucer in the freezer.
Tip the fruit, scraping out all the juices and any undissolved sugar, into a large, wide-bottomed pan. Stir in the lemon juice and cook over a very low heat until the remaining sugar is dissolved.
Bring the mixture to the boil, then simmer for 5-10 minutes. Turn off the heat and spoon a little of the hot jam onto the chilled saucer. Once cooled, push the jam with your finger – if it wrinkles a little, it has reached the setting point. If it’s still too runny to wrinkle, return the pan to the heat and boil in 2-minute increments, removing the pan from the heat each time you repeat the saucer test, until ready.
Skim off any scum, then stir in the butter, if using, to dissolve any remaining scum. Ladle into sterilized jars, seal, and process in a hot water bath for long-term storage. Refrigerate after opening.