I had hoped to make 'flat' peach and raspberry jam but couldn't find any of those strange flat peaches. Anyhow, 4 nectarines were substituted. They were a bit on the firm side so I peeled them and chavelled them to a pulp in my food processor. The raspberries were also chavelled up and put through a sieve to remove their pips.
I ended up with 465g of fruit, to which I added 405g sugar and 50g water. I use a rough ratio of weight of fruit, 85% of that weight as sugar and roughly10% of the fruit weight as water. It sets well for most jams but cuts down on the sweetness a little. Extra lemon juice is added to any jam if it doesn't seem to be quite setting correctly.
The flecks you can see in the finished jam are teeny pieces of nectarine:
Your jam sounds wonderful, but what in the world are "flat" peaches?
ReplyDeleteBarb
Also known as a doughnut peach, they are roundish but flatter, about 1” high.
DeleteYour jam looks lovely.
ReplyDeleteGod bless.
Thanks, haven’t tried it yet.
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