Made with kuytul, a tart native peach from inland Australia, this jam has a bold, tangy flavor that makes pitting the fruit worthwhile. It is quickly boiled with powdered pectin and transferred to jars in under 15 minutes.
Carefully remove the kuytul pits with the tip of a knife, then finely chop the fruit.
Place the chopped kuytul in a saucepan with the lemon juice and powdered pectin, and bring to a boil.
Add the granulated sugar and bring the mixture to a full boil over high heat. Boil for exactly 1 more minute, then check the consistency with the plate test.
Fill sterilized jars with the hot jam and seal them. Turn the jars upside down and leave them to cool.
Kuytul pits are very hard. Use the tip of a knife to remove them, and keep your hand away from the fruit. Once the mixture reaches a full boil, time exactly one minute; stopping early may prevent the jam from setting.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
