Strawberry, peach & nutmeg jam

Ingredients

• 600g strawberries
• 400g peaches    
• 1 tsp lemon zest
• 4 tbsp lemon juice
• 1 tsp vanilla extract
• 1kg jam sugar
• 1 tsp freshly grated nutmeg
• Peel of 1 small apple

Method

De-stalk the strawberries, then chop into quarters and add to a large deep heavy-based saucepan. Next peel the peaches, remove the stones, chop into 1cm chunks and add these to the pan.

Grate over the lemon zest, then add the lemon juice and vanilla extract. Sprinkle over a pinch of fine sea salt, mix well and leave for 10 mins. Use a masher to gently crush the fruit a little, keeping some larger chunks if you like.

Add the jam sugar to the pan, grate over the nutmeg, mix well, then add the outer peel of 1 small apple (this contains extra pectin which also helps the jam to set). Heat gently, stirring continuously, until the jam sugar has dissolved completely.

Increase the temperature to bring the jam to a vigorous rolling bubble – be careful, as it can spit! Boil at this high heat for 8-10 mins, until at setting point. To check this, spoon a little jam onto a cold plate and leave for 1 min. Use your finger to push the jam – it will crinkle if it’s set. If it’s not, return to the heat for a further 2-3 mins. 

In the meantime, sterilise four small jam jars by washing them in boiling water. Take the jam off the heat and leave to settle for 2 mins. Gently ladle into the warm sterilised jars.

Cover with a lid or wax papers and leave to cool completely. When cool, set in the fridge for 24 hours. The jam can be stored for up to a year in a cool place. Refrigerate after opening.

Images: Dan Hull