Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Peach and Pistachio Nut Jam
This super easy and tasty peach jam is perfect on toast, scones, in a cake and on ice cream too
Ingredients
- 1 kg peaches
- 700 g jam sugar
- 1 lemon zest and juice
- 50 g pistachios shelled and chopped
- 2 tbsp brandy
Instructions
- Plunge the peaches into boiling water for 30 seconds and then into cold water to loosen the skins and make them easier to peel. Peel and chop into small pieces.
- Mix the chopped peaches with the sugar and lemon juice and leave to mascerate for at least an hour, or better still overnight.
- In a heavy based pan cook the mixture gently over a low heat until the sugar has dissolved, then bring it up to a boil and let it bubble for 20 minutes.
- Add the chopped pecans and cook for a further 5 minutes or until the setting point has been reached.
- Skim off any foam and allow to cool slightly before adding the booze and stirring through.
- Ladle into sterilised jars.
Notes
This peach and pistachio jam should keep for up to a year in a cool dark place. Once opened store in the fridge and use within a month.
Nutrition
Calories: 386kcalCarbohydrates: 60gProtein: 10gFat: 13gSaturated Fat: 2gSodium: 1mgPotassium: 1281mgFiber: 12gSugar: 45gVitamin A: 1746IUVitamin C: 63mgCalcium: 70mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove