Peach Jam

Ingredients

This Italian recipe for peach jam looked so easy I just had to try it. I think you will agree, it tastes delicious. Use in the same way as normal jam or use to top a crostata.

2kg/41/2 lb Peaches, peeled, halved and stoned
800g 13/4 lb Sugar

Method

Slice the peach halves thinly and place in a saucepan. If the peaches are very ripe and juicy, it is not necessary to add water, othewise add 5 tablespoons water. Cook over a low heat until the peaches start to become mushy, then add te sugar and cook, stirring occasionally, for about 2 1/2 hours. Ladle the jam into warm, sterilized glass jars and leave to cool, then seal tightly. Store in a cool dry place.