Peaches ‘n cream

Well actually peaches and yogurt, or peach pistachio preserve and yogurt to be precise.

This was a small batch jam that canning buddy made one summer weekend, and because I eat so much more jam than chutney I never got round to opening any of my three jars. But after a somewhat unfortunate experiment of yogurt with very, very bitter marmalade (more of the marmalade anon), I decided to open the jam for today’s yogurt adventure.  It’s pretty amazing.

First off the texture is beautifully, gloriously chunky, just like a home-made jam should be. It’s sweet, but not excessively so, and the pistachios add both crunch and a glorious green color. If truth be told I’m fonder of the color than the crunch — I’m far from convinced that jams need nuts — but all in all it works pretty damn well.

Here’s the recipe, from a British book called Jams, Jellies and Preserves:

1kg ripe peaches
800g sugar
juice of two lemons
60g chopped, shelled pistachios*
125g liquid pectin

(*I wonder why anyone feels the need to tell people to shell pistachios, or indeed to discard the peach stones?)

Peel and chop peaches. Bring slowly to a boil with sugar and lemon juice. Cook at a full rolling boil for 4-5 minutes. Stir in pectin and nuts. Boil for a further minute. Bottle.


Rating: 4-1/2 (out of 5). Taste is awesome. It loses half a point because I’m not convinced about the crunch.

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1 Comment »

  1. […] mellow with age, and a peach chutney with a definite chili kick, as well as the tried and tested peach pistachio preserve from last year and a few jars of spicy pickled plums and peaches. I let myself experiment with the […]

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