This jam is not only wonderfully fragrant but also gloriously colorful, with deep red raspberries dotted through with peach pieces. Here we would opt for a chunky texture to set this preserve apart from anything you will ever
find in a store. You can, of course, chop the peaches finer if you prefer.
Makes about 5 cups
INGREDIENTS
- 3 pints raspberries
- 1½ pounds ripe peaches (5 or 6)
- 4¼ cups sugar
- juice of 2 lemons
- peach & raspberry jam
INSTRUCTIONS
- Place the raspberries in a pan. Warm them gently to soften them and release their juice, mashing them with the back of a spoon.
- When they are soft and juicy, push them through the fine disk of a food mill, or a sieve.
- Place the raspberry purée, half of the sugar, and half of the lemon juice in a pan and bring to a simmer, then remove from the heat and pour into a ceramic or glass bowl. Cover the surface with waxed paper, pushed down onto the fruit, and leave the bowl in the fridge overnight.
- Meanwhile, to skin the peaches, place them in a bowl and pour boiling water over them. Leave to steep for a few minutes, then pour off the water and replace with cold water; the skins should now easily peel away from the flesh. Cut the peaches into quarters and remove the stones, then cut each quarter in half, so the pieces are still quite chunky.
- Place the peaches, remaining sugar, and lemon juice in a pan, bring just to simmering point, then remove from the heat. Pour the fruit into a glass or ceramic bowl and cover it with waxed paper as described for the raspberries; leave in the fridge overnight.
- The next day, combine the raspberries and peaches in a preserving pan and heat gently, stirring all the time to be sure that the sugar has completely dissolved. Turn up the heat and boil rapidly until setting point is reached. Skim if necessary. Leave for 5 minutes, then stir to distribute the peach pieces. Pour the jam into hot, sterilized jars and seal.
