Peaches are used in this very basic recipe for fruit jam, but you could substitute an equal amount of apricots or plums in their place. Add it to ice cream, or use it to fill a jelly roll cake such as the one on page 464. The jam is quickly made and can be kept refrigerated in an airtight container up to 2 weeks. If you prefer, strain the jam in a fine sieve before storing.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
PLACE A FEW small plates in the freezer (to test for consistency later). Stir together peaches, sugar, lemon juice, and salt in a large, heavy-bottom pot. Bring to a boil, stirring to dissolve sugar and mashing fruit lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it is the consistency of very loose jelly, 5 to 6 minutes. Remove pot from heat. Drop a spoonful of jam onto one of the chilled plates. Return to freezer for 1 to 2 minutes, then gently nudge edge of jam with a finger. Jam is ready when it holds its shape. If jam is too thin and spreads out, return to the stovetop and boil, stirring frequently and testing every minute, until it reaches the proper consistency.
