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Flaming Fury Peach & Niagara Ice Wine Jam

This recipe can be scaled up or down to according to how much fruit you have.

Ingredients

  • 750 g peeled, cored peaches , variety of your choice
  • 500 g caster suagr
  • 125 ml ice wine of your choice, divided into 50ml and 75ml

Instructions

  • Chop the peaches, to roughly half inch sized pieces.
  • Place chopped peaches, sugar and 50 ml of the ice wine into a large, flat-bottomed pan and turn on the heat, at low to start until the sugar melts and the peaches start to release their juices, and then to medium-high.
  • Use a jam thermometer to cook the jam until it reaches 104 °C (219 °F). Alternatively, you can assess for readiness by checking the set of the jam, but I find both the wrinkle test and spoon test more of a faff than using a thermometer.
  • The timing for cooking can vary enormously depending on how ripe the peaches are and how much sugar and water content they have. Keep an eye on the pan and stir regularly to stop the jam from catching.
  • Once you have reached 104 °C or have tested successfully for set, take the jam off the heat and allow to cool for a minute before stirring in the additional 75 ml of ice wine.
  • Bottle hot into sterilised jars or serve warm over vanilla ice cream.

Notes

I used a locally-made Henry of Pelham Vidal ice wine (2010). You can use any ice wine of your choice, or substitute a different sweet liqueur or fortified wine.