Peach Melba jam

Peach Melba jam

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 30 mins Cook: 15 mins - 20 mins plus overnight soaking and cooling

Easy

Makes 3-4 jars
Squirrel away a few jars of this gorgeous peach and raspberry preserve for when you crave a spoonful of sunshine on a rainy day

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal43
  • fat0g
  • saturates0g
  • carbs10g
  • sugars10g
  • fibre0g
  • protein0g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g raspberries
  • 500g peach, halved and stoned, then diced into similar sizes to the raspberries

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 800g jam sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • fingertip-sized knob of butter (optional)

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. The night before you make your jam, layer the berries, peaches and sugar in a very large bowl. Cover and set aside at room temperature.

  2. The next morning, give everything a good stir and set aside again until you’re ready to start cooking. Put a small saucer in the freezer.

  3. Tip the raspberries and peaches, scraping out all the juices and any undissolved sugar, into a preserving pan (or use a large, wide-based pan – the wider and more open the pan, the faster the jam will be ready without the fruit cooking to mush). Stir in the lemon juice and cook over a very low heat until any remaining sugar is dissolved.

  4. Bring the mixture to the boil, then simmer for 5 mins. Turn off the heat and spoon a little of the hot jam onto the chilled saucer. Once cooled, push the jam with your finger – if it wrinkles a little, it has reached setting point. If it’s still too runny to wrinkle, return the pan to the heat and boil in 2-min stages, removing the pan from the heat each time you repeat the saucer test, until ready.

  5. Skim off any scum, then stir in the butter, if using, to dissolve any remaining scum. Leave for 15 mins, then ladle into sterilised jars (see below). Will keep for up to 6 months in a cool, dark place.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

elleks's picture

I use nectarines, as I prefer them to peaches. Soft but spreadable, and absolutely delicious.

Rom09's picture
4

This jam looks, smells and tastes fabulous.....but it is very runny!!
I also cooked it for far longer than the the 5 minutes stated in the recipe....but it is still very soft and fluid in the jar.
Peach melba coulis it is then......!!!

jb5370's picture
4

This is really easy and delicious. As the previous comment said though, it was very soft set despite me cooking for about 15 minutes rather than the 5 suggested. Serve with a spoon rather than a knife is the answer I think! I never bother with jam sugar - always just use ordinary.

t1gert1ger57's picture

The jam was really easy to make and is utterly delicious. However, in spite of following the recipe exactly and apparently achieving a good set the end result is jam that is not set as much as I would have liked. We've now renamed it a coulis and use it on ice-cream and with fresh peaches, raspberries and melon to make a delicious fruit salad. I have been making jam successfully for more than 40 years. This is the first year I've used jam sugar and both types I made came out too runny. I will definitely make this jam again, but will use ordinary sugar in future.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.