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Raspberry peach and elderflower jam
A floral peach melba jam perfect for scones, toast, in cakes and as a dessert topping too
Ingredients
- 1 kg fresh raspberries
- 1 peach peeled and chopped
- 1 kg sugar
- juice of 1 lemon
- 4 elderflowers heads of elderflowers, flowers picked off and stems discarded (if you don't have elderflowers use 2 tbsp elderflower cordial or elderflower liqueur instead)
Instructions
- Place the raspberries, chopped peaches, jm sugar and lemon juice in a preserving pan and cover with a tea towel and leave overnight to mascerate (this is optional)
- Gently bring the pan to the boil and add the elderflowers and stir well
- Boil for approximately 15 minutes till it reaches setting point at 105C
- Carefully ladle into sterilised jars and seal
Notes
perfect for scones, cakes and desserts this jam is like an English summer garden in a jar
Nutrition
Calories: 145kcalCarbohydrates: 33gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 3mgPotassium: 449mgFiber: 17gSugar: 14gVitamin A: 205IUVitamin C: 68mgCalcium: 65mgIron: 2mg
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!
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