I’ve been on a mission to reduce the levels in my freezers and I found a bag of peaches I had frozen in summer. They were de-pipped and sliced into eighths, so the idea to make my quick and easy jam sprang to mind. I love my small-batch quick jam recipes as the effort is minimal and the reward is so delicious. The fruit cooks in about 8 – 10 minutes max and the jam is far more about the fruit and less about the sugar than long-cook jam recipes which require a 1:1 ratio of fruit to sugar. Here I use a 3:1 ratio.
I added red muscadel because I had been given a bottle of Orange River Cellars Red Muscadel and thought the rich raisin flavours would work perfectly with the nectarines and they very much did. The alcohol cooks off, so it’s more about adding depth to the jam. I also threw in a smidgen of dried ginger and a splash of vanilla extract, which are not specifically detected but add background notes to the taste.
Peaches or nectarines would work equally as well in this recipe – so use whatever you have on hand. I find frozen fruit works as well as fresh, just make sure you thaw it before cooking. The key to this jams success is cooking it in a very wide pan on the highest heat. It needs to be a very big frying pan with a wide bottom or what I find to be the perfect piece of equipment: my Breville electric frying pan. It’s wide and non-stick so cleaning up is also super easy.
Recipe – Make 1 jar of jam
Other quick jam recipes:
*Cooks notes ~ I find when I use the electric frying pan my cooking time is reduced to around 8 minutes. On the stove topit normally takes around 10 minutes.
10 minute peach jam with red muscadel
- 3 cups of nectarines or peaches de-pipped and cut into 8 wedges
- 1 cup sugar
- 80 ml red muscadel
- 2 Tbsp lemon juice
- 1/2 tsp dried ginger
- 1 tsp vanilla extract
- Heat the frying pan to searing hot. Add all the ingredients except the ginger and the vanilla, and cook until it starts to thicken. Add the ginger and vanilla.
- Continue cooking until it forms a jam and starts sticking to the sides. You will easily see when it’s done. I find 8 – 10 minutes is perfect in total to cook this jam.
- Allow it to cool in the pan and then scoop into a sterilized jar.
- Delicious served on hot buttered toast