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Peach and verjuice jelly

Australian Gourmet Traveller Christmas recipe for peach and verjuice jelly.
Peach and verjuice jelly

Rose and lime syrup

William Meppem
12
15M
2H
2H 15M

This golden jelly is beautiful with your Christmas ham or leftover turkey.

Ingredients

Method

Main

1.Combine peach, verjuice, apple, lemon juice and seeds and 1 litre water in a large saucepan and simmer, stirring occasionally, over medium-low heat for 1 hour. Strain through a sieve double-lined with muslin into a large bowl to yield 1 litre (discard pulp). Transfer to a large saucepan, add sugar, stir over low heat until sugar dissolves. Increase heat to medium and simmer until jelly reaches setting point (45 minutes-1 hour). To test jelly, place a spoonful on a chilled saucer and leave to cool. Push jelly with fingertip, if it wrinkles it’s ready. Skim scum from surface and ladle into sterilised jars. Add a thyme sprig to each jar, seal and invert for 2 minutes, then turn upright and set aside to cool completely. Jelly will keep refrigerated for up to 3 months.

Note This recipe makes about 1 litre.

Notes

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