How to Make Peach Jam

The last week of the summer holidays is now over. We filled it to the hilt with swimming, playing tennis, bike rides, a movie, and a game of ten-pin bowling. Adding to the fun was the welcome company of cousins visiting from Sydney and my daughter's best friend, visiting from Melbourne.

Yesterday my daughter and her friend helped me make a large supply of peach jam from the laden peach tree in our back yard. The girls peeled and sliced dozens of peaches after I blanched them, and turned a tedious job into a pleasure.

Here is the recipe we used. As it dates from the 1940s, the instructions are fairly spartan. You can, of course, increase the quantities as necessary. We used about 4 kg fruit which became 3 kg once skinned and stoned, and we used an equal amount (3 kg) of sugar.

Peach Jam

Peaches

3/4-1 pound sugar

Wash peaches, dip in boiling water for about 1/2 minute and plunge into cold water. Slip off skins, cut fruit into halves and discard stones. Use 1 pound prepared fruit. Crush fruit and arrange in layers with sugar. Let stand 3 to 4 hours, then heat slowly until sugar is dissolved, stirring constantly, until fruit is clear and jam is thick. Pour into sterilised glasses and seal. Makes 3 (6-ounce) glasses.