White peach and raspberry jam recipe.

White peach and raspberry jam recipe - Telegraph: "900g (2lb) white peaches
1kg (2lb 4oz) sugar with pectin
juice of 2 lemons
600g (1lb 4oz) raspberries
Plunge the peaches into a pan of boiling water for one minute (do this in batches). Quickly remove them and run cold water over them. Remove the skins – they should come off easily. Halve and slice the peaches. Place in a preserving pan with the sugar and lemon juice and leave overnight.
The next day add the raspberries and gently heat the mixture, stirring to help the sugar dissolve. Once it has dissolved whack up the heat and bring to the boil. Boil steadily until setting point is reached, using a thermometer and doing the 'wrinkle' test (see below). Leave to cool a little (about 10 minutes) so that the seeds end up well distributed, then pot in warm, dry sterilised jars (see below).
Testing for a set
I use a sugar thermometer (the setting point for jam is 104.5°C, though fruits high in pectin set a couple of degrees lower), but rely more on the 'wrinkle' test. For this put a plate into the freezer. When it's time to start testing for a set (when the rolling bubbles have calmed down and the jam looks heavy and glossy), spoon some jam on to the cold plate, put it in the fridge for a couple of minutes, then push the jam gently with your finger to see if the patch wrinkles a little. If it does the jam is ready. It is important to take the pan off the heat while you test for a set, to prevent overcooking."

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