## Peach Jam

From: andrew cooke <andrew@...>

Date: Mon, 1 Feb 2016 17:55:48 -0300

Starting with 2kg of large peaches, I ended up with 1.6kg of flesh.  I
divided this into about a third with skin, pureed with a liquidiser,
and two thirds without, diced.  I did try peeling the peaches using
hot water, but it didn't work.

I used 375g of "rubia" light brown sugar and 825g (total 1.2kg) white.
And the juice of two lemons.

Cooked as before http://acooke.org/cute/Strawberry0.html but for much
less time (1.5hr).  I stopped when the texture ws thicker in the mouth
(from a cold spoon), but the boiling was still many small bubbles
(boiling off water, I think).

I added 2 tsp of vanilla essence 10m before the end.

The result was just over 4 jars (around 2.2kg I guess), and it appears
to be a little too runny (it's not watery, but frustrating to take
from the jar with a knife).  The fruit does appear to be suspended
nicely in the jam (not floating to the top).  Colour is quite dark.

Andrew