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/
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 500 Grams yellow peaches, quartered and pitted
- A few coloured peppercorns
- Very small piece of ginger
- 230 Grams sugar
- 20 Grams honey
Place all ingredients into Thermomix bowl and chop 3 sec/speed 6.
Cook 60 min/100°C/speed 1 MC off and with the simmering basket on top of the bowl to prevent spattering.
Check consistency by placing a drop of jam on a cold china plate. If it wrinkles when pushed it is ready.
Add more cooking time if required.
Pour into hot glass jars and seal.