Peach and verjuice jelly

AT A GLANCE

  • Serves 12 people

This golden jelly is beautiful with your Christmas ham or leftover turkey.

  • 1 kg peaches, halved, stones removed, coarsely chopped
  • 750 ml (3 cups) verjuice
  • 2 green apples (such as Granny Smith), coarsely chopped
  • 80 ml (1/3 cup) lemon juice, seeds reserved
  • 550 gm (2½ cups) white sugar
  • To serve: thyme sprigs
01   Combine peach, verjuice, apple, lemon juice and seeds and 1 litre water in a large saucepan and simmer, stirring occasionally, over medium-low heat for 1 hour. Strain through a sieve double-lined with muslin into a large bowl to yield 1 litre (discard pulp). Transfer to a large saucepan, add sugar, stir over low heat until sugar dissolves. Increase heat to medium and simmer until jelly reaches setting point (45 minutes-1 hour). To test jelly, place a spoonful on a chilled saucer and leave to cool. Push jelly with fingertip, if it wrinkles it’s ready. Skim scum from surface and ladle into sterilised jars. Add a thyme sprig to each jar, seal and invert for 2 minutes, then turn upright and set aside to cool completely. Jelly will keep refrigerated for up to 3 months.

Note This recipe makes about 1 litre.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2009

Dec 2009

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