Peach and Maple Syrup Jam

600 grams/ 1 pound 5 ounces (about 5) fresh peaches

250 grams/ 9 ounces (about 1 large or 2 small) apples

50 ml/ 2 fluid ounces/ 1/4 cup maple syrup

400 grams/ 14 ounces granulated sugar

1 small lemon, juice only

Bring a pan of water to the boil, and with a sharp knife score the peaches in a cross across the bottom. Drop the peaches into the boiling water for a minute, then remove and peel off the skin.  Chop all the flesh away from the peach pits and discard the skin (reserve the pits).

Peel the apples and grate them, discarding the core.  Place the grated apple in a pan with 300ml/½ pint/1 cup of water, bring to the boil, and then cook for 10 minutes or until the water has almost evaporated.  Add the peach flesh and reserved peach pits and cook for a further 10-15 minutes, or until the peach pieces fall apart and the mixture is thick. Pick the pits out with a spoon and discard them.

Add the maple syrup, sugar and lemon juice, bring to a boil, then cook until the mixture reaches 105C/220F on a sugar thermometer.  Stir frequently to stop it sticking on the bottom.

Leave to cool for a few minutes, spoon into hot, clean jars, and seal immediately in a boiling water bath or pressure canner.

Makes about 600ml/20fl oz.

From BBC Food, recipe by Dan Lepard