Two-tone Peach and Blackberry Jam

season late summer to early autumn

how to eat

with toast, and use a long-handled spoon to get the jams out of the jar, to make sure you get the best of both flavours!

The peaches need peeling for this recipe. Do this by cutting a cross on their base, blanching them in boiling water for a couple of minutes, then dunking them in ice-cold water. The skins will peel off easily. Make sure you start the peach jam first as it takes longer and, while it’s cooking, prepare the blackberry jam. That way the jars won’t cool too much before you pour in the second jam.

Peel, stone and dice the peaches. Combine all the peach jam ingredients together in a large pan and boil, stirring often, for 30-40 minutes.

Use the wrinkle test to check the setting point then, when ready, take off the heat and skim off any scum from the surface.

Meanwhile, place the blackberries in a separate large jam pan with the water and slowly soften on a moderate heat for about 10 minutes

Add the jam sugar, stir to dissolve then bring to the boil for about 15-20 minutes, stirring intermittently.

Use the wrinkle test to check the setting point then, when ready, take off the heat and skim off any scum from the surface.

Mark a halfway line on the warm, dry sterilised jars and oour in the blackberry jam to fill up to this line. Let it sit for 5 minutes while it forms a seal and you finish the other jam.

Once the peach jam is ready, pour it on top of the blackberry jam to fill the jars almost to the rim and seal.

Keeps unopened for up to 6 months. Once opened, refrigerate and eat within 4-6 weeks.