Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Peach jam is one of my favourites: sweet, chunky slices of peach suspended in syrup are delicious on crusty sourdough toast with lashings of unsalted butter.
2.5kg/5lb just-ripe peaches
The juice and zest of 3 lemons
1/2tsp salt
11/2kg/3lb caster sugar
3 vanilla beans
Wash and cut the peaches, then crack the stones of two and take out the kernels in the middle. Lightly crush the kernels to release their nutty flavour and set aside.
Place the chopped peach and the lemon juice into a saucepan. Add the salt – this will bring out the flavour of the fruit – and simmer very gently for 20 minutes. Add the sugar, stirring to combine.
Once the sugar has dissolved, turn up the heat and boil rapidly until setting point is reached. Once you think it might be ready, do the "wrinkle test". Place a spoonful of jam on a saucer in the fridge for a few minutes to cool. Run a finger through the jam: if the surface wrinkles, it's ready. If not, return to the stove and boil swiftly.
Add the cracked kernels and allow the jam to rest for 20 minutes for even fruit and juice distribution. Spoon into warm, sterilised jars.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments