Step 1

Cut a shallow cross in the base of each peach. Place peaches in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain. Use your fingers to carefully peel. Cut peach flesh into 1.5cm pieces.

Step 2

Use a vegetable peeler to peel the apple. Quarter and core the apple. Cut the apple flesh into 1cm pieces. Wrap the apple flesh, skin and core in a piece of muslin and tie with unwaxed white kitchen string to enclose.

Step 3

Preheat oven to 150°C. Place the sugar in a deep-sided baking tray or baking dish. Bake, stirring occasionally, for 5-10 minutes or until the sugar is warm.

Step 4

Meanwhile, place the peach, muslin pouch, water, lime juice and 2 reserved lime halves in a large saucepan over medium heat. Bring to the boil. Simmer, stirring, for 30 minutes or until the peach is soft. Discard the lime halves.

Step 5

Reduce heat to low. Add the warm sugar and cook, stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5 minutes or until sugar dissolves.

Step 6

Increase heat to medium-high. Bring to the boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface, for 30-35 minutes or until the jam reaches setting point (take care the jam doesn't catch on the base of the pan). Discard the muslin pouch.

Step 7

Ladle the hot jam through a funnel into clean, dry jars and seal. Invert for 2 minutes, then turn the jars upright. Set aside to cool. Label, date and store in a cool, dark place away from direct sunlight until ready to use.