Peach and thyme jam
Ingredients
1 kg ripe peaches
300g sugar
2 tbs lemon juice
4 sprigs fresh thyme
Method
Bring a pot of water to the boil. Cut a cross at the base of each peach and place them in the boiling after for a couple of minutes. Remove the peaches and when cool enough to handle, peel off the skin. Cut the flesh of the peaches from around the stone into small pieces and add to a heavy based saucepan with the sugar, cover and let sit for about 30 mins until the sugar begins to dissolve.
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