This easy to make Peach Jam keeps very well and tastes delicious spread buttered Croissants or fresh white bread. thinly pared rind of 2 lemons medium-sized tart cooking apple, chopped cloves
1 lb. peaches, stoned and coarsely sliced
10 fl. oz. water
3 lb. sugar
1 teaspoon ground allspice
Place the lemon rind, chopped apple and cloves in a muslin bag or a piece of cheesecloth. Tie the bag or cloth securely with string, leaving a long piece of string hanging from the bag. Place the bag in a preserving pan or large saucepan and tie the string to the handle of the pan.
Add the peaches and water to the pan. Place the pan over moderately high heat and bring the liquid to the boil, stirring constantly. Reduce the heat to moderate and cook, stirring frequently, for 6 to 8 minutes or until the peaches are just tender. Sprinkle over the allspice.
Stir in the sugar and cook the jam, stirring constantly, until the sugar has dissolved. Increase the heat to moderately high and boil the jam for 20 minutes, stirring frequently and skimming the scum off the surface with a metal spoon, or until setting point has been reached.
To test for setting point, remove the pan from the heat. Drop a tcaspoonful of the jam on to a cold saucer. Allow the jam to cool and then push the edge with your fingertip. If the surface of the jam wrinkles, setting point has been reached. If setting point has not been reached, return the jam to the heat and continue boiling and stirring, testing it every few minutes.
Alternatively, if you use a sugar thermometer, setting point has been reached when the thermometer registers 220 °F to 222 °F.
Remove the pan from the heat. Using the back of a wooden spoon, squeeze the muslin or cheesecloth bag against the side of the pan to extract all the juices. Discard the bag. Let the jam stand for 5 minutes.
Using a jug or ladle, ladle the jam into clean, dry warmed jam jars. Lightly press a circle of greaseproof or waxed paper over the surface of the jam in each jar. Cover the jars with jam covers and secure with rubber bands. Label the jars and store them in a cool, dry dark place. of ice-cream, peaches and sauce.