This is another beautiful combination of delicate flavors. Here I have used a food mill to process the fruits, as I like the texture this method gives to the jam, and it cuts down on the initial preparation. You can, however, leave the fruits in whole chunks if you prefer, in which case you will need to peel and core the pears and skin and stone the peaches first.
Makes about 4 cups
INGREDIENTS
- 1 pound peaches, quartered and stoned
- 1 pound pears, quartered
- juice of 1 lemon
- 3⅓ cups sugar
INSTRUCTIONS
- Place the fruit in a pan with the lemon juice plus 1 tablespoon water and heat gently to release the juices and soften the fruit. Simmer for 10 minutes, then remove from the heat and leave to cool.
- Press the fruit mixture through the fine disk of a food mill or a sieve and collect the puréed pulp in a preserving pan. Add the sugar to the fruit and stir over low heat until all the sugar has dissolved, then turn up the heat and
boil rapidly to reach setting point. Skim if necessary. - Pour the jam into hot, sterilized jars and seal.
