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Export 3 ingredients for grocery delivery
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.
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