Nothing beats the sweet smell of homemade jam, and despite what you might think, you don’t need to be a master in the kitchen to make a delicious pot of jam.
We got to grips with Louise Lennox who showed us how to make a tasty sweet peach melba jam using Siúcra Sure-Set Jam Sugar.
After one bite on some freshly baked scone, you won’t be able to go back to the store bought jar!
Ingredients
1kg Siúcra Sure Set Jam Sugar
500g raspberries fresh or frozen
600g ripe peaches
1 vanilla pod
Method
- Wash the peaches, peel, cut in half to remove the stone, and then cut into small chunks. Wash the raspberries.
- Put the fruit into a large saucepan and mash together. Spilt the vanilla pod in half. Scrape out the seeds and add them with the pod to the fruit.
- Add in the Siúcra Sure Set Jam Sugar, cook on a medium heat, stirring all the time until the sugar is completely dissolved. Then increase the heat and bring to the boil. Boil vigorously for 4 minutes.
- Leave the jam to stand for 5 minutes, stir and pour into a clean, dry, hot sterilised jars. Fill all the way to the top. Place a piece of waxed – paper disc on top. Then seal with a tight filling lid.
- Allow the jam to cool completely and then label it. If the labels are put on when the jam is still warm the heat will prevent them from sticking properly.
Tip
An easy way to remove the skin is to make an X on the bottom of each peach. Put them in a saucepan of boiling water for 1 minute. Immediately remove and place in a bowl of ice cold water. Then simply peel off the skin. The more unripe the fruit is the harder it will be to remove the skin and it will need a little longer in the boiling water.
Visit the Siúcra website to discover more jam making recipes and enter the competition to win a one night stay in MacNean House. For further details visit www.siucra.ie
