Peach and Raspberry Jam Recipe | Summer Jam
Soft and sweet this peach and raspberry jam from Debora Robertson can be swirled through yoghurt, spread on scones or enjoyed on toast.
Ingredients
- 600g peaches
- 800g jam sugar, with pectin
- juice of 1 lemon
- 500g raspberries
- small knob of (about 5g) unsalted butter
- 1 tbsp Grand Marnière or Cointreau (optional)
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