Peach Pepper and Ginger Jam
Peach, ginger and pepper in a jam? Who would have thought? You simply must give this jam recipe with a twist a go!
The vibrant colour of this jam comes from including the skins in the cooking process. I do love a good slather of jam (on top of a slab of butter, on top of a lovely slice of sourdough toast). Don’t be afraid of the peppercorns, and if you can not get peaches, use some dried ones, though the colour will be a little different. There is something very satisfying about a row of jam jars, filled and fragrant with the hard work of your own doing. (Well, and with a little help from Thermie!) Enjoy the process, then please take a picture and put it on Instagram with the hashtag #thermomixtress, so I can see the fruits of your labours. https://instagram.com/thermomixtress/
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Need
- 500 Grams yellow peaches, quartered and pitted
- A few coloured peppercorns
- Very small piece of ginger
- 230 Grams sugar
- 20 Grams honey
Do
- 1
Place all ingredients into Thermomix bowl and chop 3 sec/speed 6.
- 2
Cook 60 min/100°C/speed 1 MC off and with the simmering basket on top of the bowl to prevent spattering.
- 3
Check consistency by placing a drop of jam on a cold china plate. If it wrinkles when pushed it is ready.
- 4
Add more cooking time if required.
- 5
Pour into hot glass jars and seal.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
