Peach & Thyme Jam
Ingredients
800g Fresh Peaches
200g Cane Sugar
8 Thyme Sprigs
2 Tbsp Lemon Juice (half lemon)
1 Tsp Salt
Method
blanching the peaches - Bring a pot of water to a boil. While the water is coming to a boil, score the peaches by making an x on the bottom of each peach just through the skin. Once the water is boiling drop the peaches in, these will stay in the boiling water for 3 minutes. While the peaches are poaching prepare an ice bath. After 3 minutes remove the peaches from the water and drop them into the ice bath. Once the peaches have cooled remove them from the water and peel them. By blanching the peaches we are separating the skin from the peach making them super easy to peel without wasting any fruit.
Prep the jam - Start by removing the pits and chopping the fruit into small chunks. In a large bowl or pot add the peaches, sugar, lemon juice, thyme, and salt. Mix until combined. Place into the fridge to macerate for 12-24 hours. This will allow all the flavors to come together and the fruit to break down leading to a smooth and glossy jam. This step is optional if you are tight on time but I would highly recommend. If skipping jump to step 3.
Cook the jam - Add the jam mix to a pot of not already in one and place on medium low heat. Bring the jam to a simmer before reducing the heat to low. We still want the jam to be at a gentle simmer so find the heat that works for your stove. Allow the jam to cook for 1-2 hours (this can vary depending on your preference) checking periodically after the 1 hour mark. I like to check with a frozen spoon to see if the jam is think and glossy. If you like a runnier jam cook for less time. Because I did one quarter the amount of fruit in sugar it’s going to take a bit longer than if you did half the amount of fruit in sugar. I feel as though jams that have too much sugar don’t have the fruity taste that we want to achieve especially with the thyme.
Finish the jam - Once the jam has reached your preferred consistency remove it from the heat and remove the thyme. Allow the jam to cool completely before jarring. This jam can be canned following a traditional jam canning technique.
Enjoy the jam - Spread on toast, make a yogurt bowl, use on waffles, make peach oat bars, and so so much more. ENJOY!!
