The peach glut continues to be overwhelming. Each day I collect a large basket full of peaches, each day I ponder what else to make, each day the crimson rozellas are allowed to eat their fill. Despite already having a big stash of jam - apricot and strawberry - I decided that one of the most efficient ways of dealing with the glut is thru more jam making. Here is my recipe.
White Peach Jam
2.6 kilos of peach flesh ( stoned and peeled)
juice of 1 lemon
rind of one lemon taken off with a veggie peeler
800 gms sugar
Place all ingredients in a large pan and cook making sure it doesn't catch on the bottom. When the jam has thickened and set poor into sterilised jars and cap while still hot. This quantity yielded 5 jars.
Groaning under the volume of jam, some jars are heading their way to friends in Sydney.
I am contributing this to VG's Thursday Garden Gobbles. See what others have been making with their produce.