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Ingredients
- 1 1/2 lb peaches
- 1 1/2 lb nectarines
- 2 cups jam sugar
- 3 stems mint, finely chopped
- 2 tbsp peach liqueur
Method
- Cut the peaches and nectarines crosswise and blanch them in boiling water for 2 mins. Plunge them in cold water, skin them, halve them and remove the stones. Dice the fruit and weigh out 2 lbs.
- Simmer the fruit and sugar in a large, covered saucepan for 1 hour. Take off the lid, turn up the heat and bring to a bubbling boil for 3-4 mins, while stirring. Skim any foam off the top. Take the pan from the heat and gently stir in the chopped mint. Pour the jam immediately into sterilized jars, screw the lids on tightly and leave them for 5 mins upside-down on the lids. Turn them over and leave them to cool completely.
