Transcend Your Day

Dadda’s Jams are on the way. And that is just what I did this morning! How does ‘Peach Amaretti Jam’ sound to you?


1kg Peaches

1kg Sugar

150g Apple Pulp

50ml Lemon Juice

50ml Monin Amaretto (Almond) Syrup

Now, before I give you a method, I am going to give you a few pointers. We have moved out of peach season and I don’t want you to go out and buy peaches if they are ridiculously expensive. I purchased a lot over the summer when they were 50p for 6, then I skinned and pitted them, before freezing in bags. This then got me to thinking! Would tinned peaches work for this jam? So I decided to make 2 separate batches of the same jam, but the second time I substituted the frozen pulp with the same amount of drained, tinned peaches. And guess what? The jam made using tinned peaches tasted pretty much the same, concluding that tinned peaches are just fine. I used a value brand and the batch made with tinned peaches cost £2.10 for 6 x 318ml jars. The frozen pulp batch had a much more reddish hue. I think I preferred this one, but that was purely down to the colouring. The taste of the jams were too similar to call.

The next point I would like to make is the almond syrup. Have you ever had an almond (or flavoured) latte at your favourite coffee shop? Tastes sublime, but there are a whole plethora of flavoured syrups on offer for your sacred coffee indulgences. Monin is a French brand who supply chains like Costa Coffee, Starbucks, Cafe Italia etc. These syrups are easily purchased online at a relatively small cost. Just google ‘Monin syrup’ or purchase directly through your Amazon app. Okay, you could substitute the syrup with Amaretto liquor if you just happened to have a bottle left over from last Christmas in the booze cupboard. Righty ho! let’s get Jammin’ then.


Place your peach pulp in a heavy based pan and slowly bring up to a boil. Use a potato masher to even out the texture. It needs to be fairly liquid but retain plenty of small chunks. If you were using tinned peaches be sure to even out the lumps. Once simmering add your apple pulp and stir. Remember you won’t taste the apple flavour, this ingredient is purely being used for its pectin content. Add the lemon juice (also high in pectin) and stir. After 5 minutes, if you are happy with your texture, add the sugar. Your pulp will begin to look a lot more translucent. This was the case with both the fresh / frozen pulp and that from the tinned. The tinned seemed a little more liquid so I used the masher a bit more to really break down the segments. Bring to that ‘rolling boil’ stirring occasionally. Remember, the pith will want to collect on the base of the pan. You don’t want that as with the heat of the sugar, it might just burn. Boil for a maximum of 20 minutes. A longer cooking time will alter the flavour of your jam, making it taste – well, too Jammy! Skim every now and then. Use a metal spoon for the skimming and keep the wooden one for stirring, please keeping the pith from settling at the bottom. Towards the end of your 20 minutes you will notice a more velvety texture, a sheen to the jam that is a lot more like a thickened syrup – more like a gel. Your jam is almost ready! Add your almond (Amaretto) syrup and mix well. Take off the boil and skim any remaining foam.

If you invested in that jam funnel, use a ladle (both sterilised with your jam jars in the dishwasher) and ladle away, leaving a good several millimetres space from the lid. Close your lids firmly using a tea towel to hold the hot jars. Immerse your jars in your makeshift sterilising bath and boil or steam for at least 20 minutes.

Please note that with more information and the recipes that I compile, I will be considering my own images and presentation a lot more, but just for now my basic pictures and stock images will have to do! I hope you are ready for a flavour sensation…

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A Gay Dad reflecting on life in the Shires of England with my not so famous five and two rapscallion Dalmatian hounds

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