Ingredients
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4 large fresh, ripe peaches, peeled and cut into small pieces
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1 1/2 cups jam sugar
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1 full cup fresh basil, roughly chopped
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1/2 cup boiling water
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1/2 lemon, for the juice
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items
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4-6 sterilized 8 ounce jelly jars with lids
Directions
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1
Done
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sterlizing jam jarsBoil water in a very large sauce pan, bring to a simmer and add the jam jars (not the lids). Hold in the simmering water until ready to use. |
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2
Done
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In another sauce pan, bring water to a boil, lower to simmer. When jam is in jars, add the round disc part of the lids right before ready to seal. All you want to achieve is a softening of the seal around the disc to allow them to become air tight when back on the jar. |
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3
Done
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BasilPlace basil in a small bowl, pour over the 1/2 cup of bowling water and allow to step for 30 minutes. |
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4
Done
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After 30 minutes, strain the steeped basil water into a bowl, discarding the basil leaves. Set aside |
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5
Done
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jamAdd the chopped peaches and basil water to pan. |
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6
Done
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Cook over high heat for 10 minutes until peaches are nice and soft. Stir continuously to avoid any burning or sticking to bottom of pan. |
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7
Done
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Add all the jam sugar, juice of the 1/2 lemon and bring to boiling point. Continue to boil and stir for about 10 minutes. |
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8
Done
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Once the mixture appears thick and "jammy". Place lid discs in the simmering boiled water. |
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9
Done
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Remove jam jars from water, preferably with tongs, and fill each jar leaving about 3/4 inch (19mm) from the top. |
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10
Done
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Place seal lid on each and screw on top. |
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11
Done
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Store in cool dark place for up to 12 months. Refrigerate after opening. |
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12
Done
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giftingfor a simple gift to a friend, wrap jam jar in brown parchment paper, tie with simple twine or kitchen string, add a fresh basil leaf to the bow and you are ready to go! |
