This jam is a lovely complement to the fruity character of fine Darjeeling tea. It's great serves with British 'scones,' shortbread or your morning toast! It can be made in advance and when stored in the refrigerator it will keep up to a month.
During the season use the freshest, ripest and most fragrant peaches you can find. Out of season, canned peaches in fruit syrup - with no added sugar - will suffice. Frozen peaches can also be used.
The jam is not only for breakfast or dessert but can also be used as a glaze for poultry or ham.
Darjeeling Peach Jam
(Produces approximately 1.5 litres)
10g loose-leaf Darjeeling tea
1.8kg fresh peaches, peeled, pitted and roughly chopped. If using using canned peaches, drain well; for frozen peaches, defrost thoroughly and drain well.
1kg granulated white sugar
75g chopped crystallised ginger
Steep 10g Darjeeling tea leaves for 3 minutes in 500ml of water heated to approximately 82°C. Drain off the liquor from the leaves. This should leave approximately 500ml of brewed tea.
Place all the ingredients except the crystallised ginger into a heavy, 3 litre saucepan. Bring to the boil, skimming frequently during the first few minutes of cooking.
Reduce the heat and cook until the mixture coats the spoon then flows off slowly, about 15 minutes. The sauce should have the appearance of a very thin syrup.
Add the crystallised ginger.Cook for about 15 minutes, stirring frequently. This mixture will not appear thick when hot, but does set when cool. It is not designed to be as firm as commercially made jams.