Vickys Peach Jam, Gluten, Dairy, Egg & Soy-Free

• 1750 grams fresh peaches
• 1 lemon
• 1200 grams granulated sugar
• 425 ml water
• 450 grams demerara sugar
• 13 grams powdered pectin

1. Cover the whole peaches in boiling water for 2 minutes, then put them in a bowl of cold water.
2. This helps loosen the skin.
3. Skin, halve, remove the stone and quarter them and place in a pan with the water.
4. Halve the lemon and squeeze the juice into the pan.
5. Cut up the peel, tie up in a square of muslin cloth to form a small bag and add to the pan
6. Bring to the boil then simmer until the peaches are soft, around 3/4 of an hour
7. Take out the muslin bag squeezing well, add the sugars and pectin and stir til dissolved
8. Bring back to the boil and boil rapidly until it reaches setting point.
9. To check for this pour a little jam on a cool plate.
10. If the jam wrinkles when you push it with your finger it's ready.
11. Pour into warm sterile jars, cover with a wax paper disc and put on the lid.
12. If you don't have lids use cellophane over the wax paper secured with an elastic band.
13. Remember to name and date!
14. Makes around 2 litres or 4 pints.
15. Serving amount is by half pint jars

peaches, lemon, sugar, water, sugar, powdered pectin

Taken from cookpad.com/us/recipes/333090-vickys-peach-jam-gluten-dairy-egg-soy-free (may not work)