Blackboy peaches are in season! It is not a hybrid plum-peach, it is an actual peach variety. Their pretty dark velvet skin and fleshy inside make them my favourite peach. Her is an awesome jam recipe which will make them last even longer.
Blackboy peach Jam
Ready in 1 hr, makes 5 x 300ml jars
2kg Blackboy peaches peeled, halved, stones reserved.
Zest 1 large lemon
1kg sugar
Juice 3 lemons
3 Tbsp kirsch, orange liqueur or vanilla extract
Sterilise jars and seals or lids. Place peach halves and lemon zest in a large saucepan. Wrap peach stones in a clean piece of calico or Chux cloth and tie with string. Add parcel to saucepan. Cover and simmer over very low heat for 20 minutes or until fruit is tender. Remove the stones and add the sugar and lemon juice, bring back to simmering point. Stir occasionally to stop the sugar catching and cook for about 20 minutes or until the jam starts to thicken. Once the jam is at setting point, remove from heat and stir in the liqueur or vanilla extract. Immediately fill hot jars and seal with a sterilised lid. Leave to cool. Store jam in the fridge once opened.
Very ripe peaches contain less pectin, so a good trick is to add a few not so ripe ones to the mix.
Recipe – Tracey Sunderland. Published in TASTE magazine.
