2 kg peaches (stoned)
500 g onions
500 g raisins or sultanas
2 tspns salt (or as desired)
500 g raw sugar
½ tspn cayenne
1 tspn ground ginger
pinch cinnamon
990 ml white or cider vinegar
optional….100 g preserved ginger & 50 g chopped garlic
Chop the onions and peaches.
Put in a pan with the remainding ingredients.
Boil 1 hour.
Bottle and seal. PEACH JAM
2.7 kg peaches
2 kg sugar
600 ml water
Stone the peaches and then weigh.
Put into a pan with water and cook slowly until the fruit is pulped.
Add sugar and bring to the boil and boil rapidly for about 20 minutes.
Put into warm sterilized jars and cover with cellophane jam covers.