The other day I was generously given a huge carrier a bag of Black Boy Peaches. Now funnily enough, I had never come across these beauties, in fact (laugh it up) I didn't even know the flesh was red!! If you are like me and want to learn more, check out this article here, its funny.
So today I spotted said carrier bag , sitting on the kitchen floor and feeling very guilty of neglect decided I better do something with them!
Google was once again my friend, and apart from the many bottling recipes I found, I learnt that you could make Peach jam BINGO!!. Though I thought I had finished my jam making for the season, I couldn't resist making a few more jars, plus I had never tasted Peach Jam.
Whenever I need baking/ jam/ preserving advice I ring my Mother in law, without fail she will know the answer, or have the recipe, or whatever I need. She pulled through once again today with an easy to follow Peach Jam recipe, thanks Nana x
2.7 kg's Peaches
600 mls of water
2 kg's Sugar
Stone fruit. Put into preserving pan with water. Cooked slowly till fruit is pulped. (I usually mash the fruit with the potato masher) Add sugar, stir well and bring to the boil. Boil rapidly for 20 mins (mine took about 30), then test.
I halved the recipe and got 3 and half jars of jam.
In other non food related news. I have cut out a gorgeous, very girly hoodie, that I'm looking forward to stitching hopefully tomorrow. I have picked out Jacks birthday cake, thanks Pinterest, that I will be making tomorrow as well! Fun times xxxx