MAKE & GIVE
Beginning this month, get ahead for the festive season with our simple but special recipes for jams, chutneys and biscuits to create hampers of homemade treats for your loved ones when December comes around
Get ahead for Christmas with our edible gift idea
Peach & cardamom jam
Cardamom adds a wonderful floral note to this sweet peach jam, but you could easily adapt the recipe if you fancy a different flavour. Vanilla seeds, thyme leaves or a splash of almond liqueur are all delicious alternatives.
MAKES 3 x 400g jars PREP 10 mins COOK 30 mins MORE EFFORT V
1.2kg ripe peaches (about 12),
halved and stoned
1 lemon, zested and juiced 15 cardamom pods, cracked,
seeds removed and reserved 800g caster sugar
1 Sterilise three 400g jars (see tip, right) and put a saucer in the freezer to chill (you will use this later to test whether the jam has set).
2 Cut each peach half into six to eight pieces, then tip the fruit into a large saucepan set over a mediumlow heat along with the lemon zest and juice. Bring the mixture to a gentle simmer and bubble for 10 mins –the peaches will turn juicy and start to soften.
3 Crush the cardamom seeds with a pestle and mortar and add these to the peach mixture along with the sugar. Reduce the heat to low and stir until the sugar has dissolved. Once dissolved, turn up the heat to medium-high and bubble for 15-20 mins, stirring occasionally to prevent the jam from catching, until the jam is set and has reached 105C on a sugar thermometer. If you don’t have a thermometer, spoon a little of the jam onto the chilled saucer, leave it for 30 seconds, then draw a line through it with your finger
– if it wrinkles and doesn’t flood the gap, it’s ready. If not, boil for 2 mins more, then check again.
4 Leave to cool for 10-15 mins to allow a more even distribution of peach chunks. You may find that a little foam rises to the top; if so, simply stir this back into the jam. Use a funnel to help you fill the jars or do this with a ladle, being very careful as the jam will still be extremely hot. Seal with the lids, then store in a cool, dark place. Unopened jars will keep for up to a year. Once opened, keep the jam in the fridge and eat within a month.
GOOD TO KNOW vegan • low fat • gluten free
PER TBSP 37 kcals • fat none • saturates none •
carbs 9g • sugars 9g • fibre 0.2g • protein 0.1g
• salt none