Peach, lemon & basil jam (traditional method)

Chef Jason Parsons, stirs it all up as he creates a delicious jam with peaches, lemon and basil!



Mix all the ingredients in a large pot and bring to a boil. Stir at the beginning to allow the sugar to dissolve (keep the burner on medium so you don’t burn the sugar). Once boiled skim of any foam and allow to hard boil for one minute. During this process place the jam jars and lids in boiling water and boil for one minute. Once the jars are sterilized remove from the water and allow draining. Pour in the jam into the jars while hot, place the seal from the lid on the jars and screw on the outer ring of the lid. Do not tighten the lid. Leave the jars to cool. As the jam cools the seals from the lids should pop down and seal the jam into the jars. Once everything is cooled tighten the ring and store in a cool place until ready to use.