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LOCATION: Recipes >> Preserving >> Peach Jam 07

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SLICED PEACH JAM (South Africa)

1 kg yellow cling peaches
60 ml salt dissolved in 5 litres water
100 ml water
1 kg white sugar
20 ml lemon juice

Halve, peel and stone the peaches. Soak them in salted water for
a few hours to prevent discolouring. Drain. Slice the peaches 3 -
5 mm thick and place them in a large heavy-based saucepan. Add the
water and poach the peaches, covered, for about 10 minutes, or
until just soft. Add the warmed sugar and lemon juice and stir
until the sugar has dissolved. Boil, uncovered, until the peach
slices are shiny and the syrup is thick. Pack in hot, dry, sterilized
jars and seal immediately.

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