Every Wednesday in Brisbane City an organic farmers market is held between the Casino and the Brisbane council building on George Street. A few weeks ago I purchased the most beautiful peaches there for $3 a kg, unfortunately by the time I got around to using them on Sunday half of them had become mouldy and bruised.
No need to throw them all out however, I cut them into small chunks and discarded the damaged parts and was left with 2.2 kgs of usable peach chunks. I decided to make peach preserves.
2.2kg of Diced Peaches
1kg of CSR Jam Sugar OR 1kg of white sugar and 1 package of jamsetta
the juice from 2 lemons.
Cook the peaches and sugar over boiling heat for 25minutes until it “jells” at around the halfway mark of the cooking process add the lemon juice.
Pour into sterilised jars and top with sterilised lids and process in a water bath for 15 minutes. Take out of the canner and leave the jars to rest on a tea towel overnight.
This recipe will not form a thick gel like regular jams and it’s softer. It’s perfect to use 1 tablespoon over a scoop of ice cream, with scones, as a jam on toast or even an accompaniment for an antipasto platter instead of quince jam.
This recipe made 4 pint jars and 2 4 oz jars.