Thermobexta’s Perfect Peach Jam

Perfect Peach JamThis is a great jam to make when you come across well priced trays of peaches. It doesn’t use a lot of sugar as far as jams go and the peach flavour is simply divine.

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 combinationΒ 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.

Note
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.

Advertisements

26 thoughts on “Thermobexta’s Perfect Peach Jam

  1. This looks amazing and I have a bag of nice ripe peaches to use, however I don’t have any rapadura sugar. Can I just use raw sugar? Would it still be the same quantities? 300g for 300g?

    Like

      1. Thank you! I opened the bag of ‘peaches’ only to discover that they are nectarines! (it was a coloured plastic bag from the market marked down in price, and maybe my baby brain didn’t think to check πŸ˜‰) anyway, I decided to experiment and add a touch of Christmas with a tsp of cinnamon, 1/2 tsp of ground ginger and some vanilla paste. Hopefully it will be yummy, but I really just wanted to make your peach jam! Next time…

        Like

      2. I recommend accidentally buying nectarines instead of peaches (and adding the spices etc) it is scrumptious. Thanks for providing me with a base recipe! I’ll be back to rave about your peach jam soon πŸ˜€

        Like

  2. Just made this recipe with apricots instead of peaches and it is incredible. I used raw sugar instead of rapadura. This will be my base jam recipe from now on for any stone fruit. Thanks Bec!

    Like

  3. I’ve made this recipe 6 times within the last week and it has worked perfectly each time! I’ve made it with nectarines, peaches and apricots and each variation was divine. I use raw sugar and love that the jam has that beautiful fruity taste rather than a saturated sugary taste. Thank you so much for sharing this beautiful recipe!

    Liked by 1 person

  4. Simple, delicious, perfect. I would never have thought of making peach jam. New to thermi world, had excess peaches gifted to us. So quick Google and your recipe came up, and i was like why not make this. As i promised myself to try new things now i have a thermomix.

    Like

  5. Hi Bec, I am making my fourth batch of your peach jam and have only 600gms left in my bag of peaches. Do I reduce the quantities of the other ingredients and the cooking time by half as well. Thanks love this jam! perfect every time!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s