Peach Jam from The Complete Book of Home Preserving by Mary Norwak
Skin the peaches by dipping them into boiling water and then cold water. Cut the peaches in quarters, take out the stones, and put the fruit into a pan with the lemon juice. Simmer gently until the...
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Cooking tools:
- Saucepan
- Stove
- Pot
- Mixing bowl
- Paring knife
- Cutting board
- Wooden spoon
- Slotted spoon
- Measuring spoon
Ingredients
- flower water
- 2 teaspoons orange
- 2 teaspoons rosewater
- 1½lb/750g sugar
- Juice of 1 lemon
- 2lb/1 kg ripe peaches
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