Peach Melba Jam

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	6 hrs 25 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Blanch the peaches in boiling water for 1 minute, then rinse with cold water. Then peel off the skin, remove the stone, cut into small pieces.
In a large enough saucepan, caramelize 100 g sugar over moderate heat. When the desired tan is achieved, bring the lemon juice and a little water to the boil.
Cut the vanilla pod lengthways, scrape out the pulp and put the pod and pulp with the raspberries, peaches and preserving sugar in the saucepan. Bring the jelly sugar pack to the boil according to the cooking instructions, fish out the vanilla pod shortly before the end and pour the boiling hot jam into clean glasses, screw on immediately and let them cool on the head for 1 hour.
If you want a velvety, musky jam, you can finely puree the mixture with the hand blender at the end of the cooking time, then briefly bring it to the boil again and pour it into the glasses.
If you want a less sweet jam, use 500 g preserving sugar 1: 2.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.