• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

Cinnamon makes this jam a delight to be enjoyed on a toasted slice of homemade bread or used as sponge cake filling. This jam will keep well up to 6 months in sterilized jars and stored in a cool and dark place. Pectin helps in using low amount of sugar, reducing cooking time and keeping the taste fresh.

Difficulty: Easy
Preparation time: 5 minutes
Cooking time: 3 minutes
Egg-free; Fat-free; Vegetarian; Vegan

500g (1lb 2 oz) peaches, peeled and chopped
500g (1lb 2 oz) apples, peeled and grated
350g (12 oz) caster sugar
Juice of 1 lemon
1/4 tsp ground cinnamon
30g (1 oz) pectin

1. Wash and peel the fruit, remove kernels; cut the peaches into small pieces and grate the apples.
2. Add pectin, sugar and cinnamon in the bowl with the raw fruit. Mix well.
3. Place the fruit in a large non-stick saucepan and add lemon juice; bring to a boil over high heat. Stir often skimming off the scum on the surface. Boil the fruit for 3 minutes.
4. Check the jam's density by pouring a spoonful of jam on a plate. If it is too runny, add some additional lemon juice and repeat the cooking steps.
5. Pour the hot jam into sterilized jars and seal immediately. Turn them upside down for 5 minutes (this process will form a vacuum inside that helps to preserve jams for months).