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Peach and verjuice jelly

Australian Gourmet Traveller Christmas recipe for peach and verjuice jelly.

By Emma Knowles
  • Serves 12
  • 15 mins preparation
  • 2 hrs cooking plus cooling
Peach and verjuice jelly
Peach and verjuice jelly

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


  • 1 kg peaches, halved, stones removed, coarsely chopped
  • 750 ml (3 cups) verjuice
  • 2 green apples (such as Granny Smith), coarsely chopped
  • 80 ml (1/3 cup) lemon juice, seeds reserved
  • 550 gm (2½ cups) white sugar


  • 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.

  • Author: Emma Knowles