Peaches and nectarines are in season now. I’m not a great fruit-eating lover but I love making jams; I make jams in the hopes that I’ll get to love eating fruits. What a great excuse but Peach & Rum Jam‘s what I made with the peaches I bought and had left in the fridge for more than 2 weeks.. 🙂
- 1.2kg peaches
- 350g light brown sugar, packed (I use sugarcane sugar)
- 6 tbsp strained fresh lemon juice
- 200ml dark Jamaican rum
- 500g granulated sugar (I use 400g sugarcane sugar)
- Remove pit from peaches (I washed peaches very well and left skin on. Some would say remove skin but I didn’t – it would be up to individuals), chop roughly and put all into a blender. Blend peaches into a rough paste.
- In a large bowl, combine peaches with brown (or 350g sugarcane) sugar, lemon juice and abt ½ of rum, stirring to mix. Cover and let stand at room temperature 6 hrs or overnite.
- When ready to make jam, wash glass jars and lids (no plastic lids) in hot, soapy water and rinse thoroughly. Put jars upright and lids in oven at 100C till they are required later on. Put 2 small saucers in freezer in preparation to test jam consistency.
- Pour fruit mixture into a large saucepan or dutch oven. Bring to a boil over medium-high heat. Cover pan, reduce heat and cook mixture for abt 15-20 mins; stir occasionally to prevent sticking. If jam becomes too thick and threatens to scorch before fruit’s done, add 2-3 tbsp water.
- Add granulated (or rest of sugarcane) sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, till a teaspoonful placed on a chilled saucer for a min wrinkles when saucer’s tilted. (Take jam off heat while doing this. If using a candy thermometer, this should happen at abt 100C.) Add remaining rum and stir jam (it will boil up when you add rum) for 2 mins over heat.
- Carefully remove jars and lids with a cloth from oven but without touching rim or inside of jars and lids. Ladle boiling hot jam into hot, prepared jars, leaving 1/4 inch rimspace. Clean rim and sides of rim carefully with a kitchen paper.
Cover jars with lids and leave jam to cool completely. Label and store in a dark cool place for upto a year. Once open, keep in fridge and enjoy some everyday.
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