This is a great jam to make when you come across well priced trays of peaches. It doesn’t use a lot of sugar as far as jams go and the peach flavour is simply divine.
1 apple, cored, quartered
1.2kg peach flesh (approximately 12 peaches, deseeded – no need to peel)
300g rapadura sugar
1. Place apple in mixer bowl. Blitz for 3 seconds/speed 5/MC on. Scrape down sides of bowl.
2. Add peaches. Chop for 3 seconds/speed 5/MC on.
3. Add sugar. Cook for 45 minutes/steaming temperature (or 115 for TM5 users)/reverse/speed 1.5/MC off, with the basket on top of the lid to prevent splatters. This length of time with this combination of fruit and sugar has never failed me, the consistency is perfect! If you’d like to make sure it is to your liking, place a small plate in your freezer before you start then when the time goes off after 45 minutes, take the plate out of the freezer and spoon a small amount of hot jam onto the plate. The jam will immediately cool to the consistency the entire batch will if you stop cooking now. If you want it thicker, cook for 5-10 minutes longer.
4. Transfer hot jam to hot, sterilised jars, leaving 1-2cm of space at the top. Seal immediately.
5. For maximum shelf life, I recommend water bathing the filled jars. To do this, place jars into a stock pot, cover with hot water (from the tap) and bring to the boil. Boil for 15-20 minutes. Leave to cool in the pot, or very carefully remove with a jar lifter. Processed like this, jam will last at least 12 months stored in a cool dark place. Move to the fridge after opening.
Note
The pectin in the apple is what will help your jam to set – green apples contain more pectin than red ones, but it doesn’t matter which type you use in this.
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Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
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This is delicious and lovely and perfect for my sweet scrolls I make with cream cheese 🙂
Oh Yum! Used your Peach Jam recipe Bec and made it with Plums instead…… It is delicious and worked perfectly. Thank you so much x
I’ve made this recipe 6 times within the last week and it has worked perfectly each time! I’ve made it with nectarines, peaches and apricots and each variation was divine. I use raw sugar and love that the jam has that beautiful fruity taste rather than a saturated sugary taste. Thank you so much for sharing this beautiful recipe!
I love that you’ve experimented with the different stone fruit!
Just received 10/10 for the ones I gave in hampers main comments not sweet and just perfect thanks for this recipe Bec
Bec thank you once gain this jam is amazing and easy to make I even made one with apricots as well Thanks lea
Just made this recipe with apricots instead of peaches and it is incredible. I used raw sugar instead of rapadura. This will be my base jam recipe from now on for any stone fruit. Thanks Bec!
Your version does sound amazing!!
That sounds DIVINE!!
This looks amazing and I have a bag of nice ripe peaches to use, however I don’t have any rapadura sugar. Can I just use raw sugar? Would it still be the same quantities? 300g for 300g?
Yes you sure can! In the same quantity 🙂
Made this absolutely beautiful peach jam today.So simple and perfect. Has become my new favourite..