Recipe Information
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Yield: About 3 to 4 small jars
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Prep Time: 20 minutes
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Cooking Time: About 45 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.6 kg ripe peaches
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1.5 litres cold water
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Prepare the peaches
Wash the peaches, cut into chunks, and discard the stones. Leave the skins on, as they help with flavour and colour. -
Cook the fruit
Place the peach pieces into a large saucepan with the water and lemon juice. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes until the fruit is very soft and the liquid is well scented. -
Strain the juice
Pour the mixture into a jelly bag or a muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the fruit, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar. Pour the juice and sugar into a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar dissolves completely. Increase the heat and boil rapidly for 10 to 12 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat, skim off any surface foam, then pour into warm sterilised jars. Seal immediately.
Practical Tips
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Fully ripe peaches give the best flavour and colour.
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The jelly may look pale while hot but will deepen slightly as it cools.
Serving Suggestions
Lovely on toast, spooned over yogurt, or served with soft cheeses and simple pastries.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 10 months. Once opened, refrigerate and use within 3 weeks.
