1 apple, cored, quartered
1.2kg peach flesh (approximately 12 peaches, deseeded – no need to peel)
300g rapadura sugar
1. Place apple in mixer bowl. Blitz for 3 seconds/speed 5/MC on. Scrape down sides of bowl.
2. Add peaches. Chop for 3 seconds/speed 5/MC on.
3. Add sugar. Cook for 45 minutes/steaming temperature (or 115 for TM5 users)/reverse/speed 1.5/MC off, with the basket on top of the lid to prevent splatters. This length of time with this combination of fruit and sugar has never failed me, the consistency is perfect! If you’d like to make sure it is to your liking, place a small plate in your freezer before you start then when the time goes off after 45 minutes, take the plate out of the freezer and spoon a small amount of hot jam onto the plate. The jam will immediately cool to the consistency the entire batch will if you stop cooking now. If you want it thicker, cook for 5-10 minutes longer.
4. Transfer hot jam to hot, sterilised jars, leaving 1-2cm of space at the top. Seal immediately.
5. For maximum shelf life, I recommend water bathing the filled jars. To do this, place jars into a stock pot, cover with hot water (from the tap) and bring to the boil. Boil for 15-20 minutes. Leave to cool in the pot, or very carefully remove with a jar lifter. Processed like this, jam will last at least 12 months stored in a cool dark place. Move to the fridge after opening.
The pectin in the apple is what will help your jam to set – green apples contain more pectin than red ones, but it doesn’t matter which type you use in this.