Peach Melba Jam

A quick,easy and delicious Jam

1. 1

   Cut the peaches into a similar size to the raspberries.The day before you make the jam,layer the berries,peaches and sugar in a large bowl.Cover at set aside at room temperature.
   
   The next morning give everything a good stir and set aside again until you're ready to start cooking.
   Put a small saucer in the freezer.
   
   Tip the fruit and any undissolved sugar into a large wide based pan (the wider and more open the pan,the faster the jam will be ready without the fruit turning to mush). Stir in the lemon juice and cook over a very low heat until any remaining sugar is dissolved.
   
   Bring the mixture to the boil,then simmer for 5 minutes. Turn off the heat and spoon a little of the hot jam onto the chilled saucer. Once cooled,push the jam with your finger-if it wrinkles a little,it has reached setting point. If it is still too runny to wrinkle,return the pan to the heat and boil in 2-min stages,removing the pan from the heat each time you repeat the saucer test,until ready.
   
   Skim off any scum,then stir in the butter,if using,to dissolve any remaining scum. Leave for 15 minutes,then ladle in to sterilised jars. Fill to the top and then invert the jars on a tray to make them airtight.
   Will keep for up to 6 months in a cool.dark place.
   Enjoy this have a lovely flavour and is a bit different