It is cocktail time! After last week’s recipe showing you how to use a jam in a bake, I thought I would show you something a little more grown up, a peach pie cocktail using homemade peach jam.
It is such a simple but slightly unusual way of using jam but it actually is playing two roles. Firstly, the jam acts as a sweetener so you need less sugar syrup and then the more important part, it adds flavour. It is a great way of using those last little bits of jam you have at the back of the fridge and there would be so many different cocktails you could using jam in, use blackberry in a bramble, or maybe strawberry jam in a daiquiri?
The jam itself in this recipe is super simple, just like the others I have shown you over the last few weeks. What I hope you've learnt is that jam making is a lot easier than you thought and that you will all give it a go, especially now when so much wonderful fruit is in season.
Don’t forget that the Tate and Lyle Great British Jam Awards are still open until the 6th July so there is still plenty of time to enter and try your hands at winning! As a quick reminder, there are three categories you can enter ‘traditional jam with a twist’ ‘jam bake’ and ‘jam on the rocks’. You can find the full details for the competition and of course the important prize details at facebook.com/welovebaking
Makes 2x380g jars
500g peaches, stoned and diced (skin on or off)
500g Tate & Lyle Jam Sugar
Juice of 1 lemon
1 vanilla bean
First things first it is time for a basic but incredibly important step, sterilising the jars. Wash the jars and lids with hot soapy water then place onto a roasting tray and place into an oven heated to 180C for about 15 mins. This is a boring step, I know, but it just means the jams you are lovingly making will last 6 months without needing to refrigerate the unopened jars. Just before you start making the jam pop a couple plates into the freezer.
Place the pan with all of the ingredients onto the hob, set over medium/low heat and cook, stirring until the sugar has dissolved. Increase the heat to medium/high and bring the jam to a rolling boil and cook for about 10 minutes.
To test if the jam is fully cooked there are a few simple ways you can check. The first is the flake test. Lift the wooden spoon above the pan and allow the jam to drip back into the pan, if some drips, cling to the spoon rather than running off back into the pan you're good. My preferred way of testing the jam is to take one of the plates out of the freezer and spoon on a little of the jam. Pop the plate aside for a minute or so before pushing the jam with your finger and if it wrinkles it will set, if it is still liquid, cook it for a little longer.
Once the jam has finished cooking turn off the heat and leave for a minute or so then transfer carefully to a jug, to ease pouring it into jars. If there is any foam on top carefully skim that off and discard (there is nothing wrong with the foam, you could happily stir it back into the jam if you are feeling lazy, but technically the foam is full of air and can make the jam spoil a little quicker, also it just looks ugly so skim away). Remove the jars from the oven and carefully divide the jam between the jars, sealing tightly. Kept in a cool place they should keep for up to 6 months.
Peach Pie Cocktail
1 tbsp peach jam
1/2 tsp cinnamon
1 tsp sugar syrup
juice 1/2 lemon
To make the cocktail place all of the ingredients into a cocktail shaker filled with ice and shake vigorously for about 30 seconds.
Pour the cocktail into a glass filled with ice and garnish with a couple slices of peach. Serve immediately.
Post sponsored by Tate & Lyle but recipe content/words/opinions are my own.