Peach, saffron and balsamic jam that keeps well when frozen, and is perfect for those days when you want to be reminded of glorious summer.
Pectin is naturally occurring gel which is essential to the setting of jam and gives it that characteristic jelly-like consistency. Many fruits contain pectin, and some like apples, quince and most citrus fruit contain more pectin than others. These fruit do not need added pectin, and they set well with just sugar and a long cooking process. the amount of pectin you use can be reduced, depending on your preference - whether you like runny or firm jam.
Cutting down on the amount of sugar used in jam-making will both reduce the shelf-life and the consistency of the jam. The sugar is essential to the formation of pectin strands, and also helps preserve the jam. If you are using sugar with added pectin, follow the instructions as specified on the pack. I used fruit and sugar in a ratio of 2:1, but you would need to add more sugar if you are using no added pectin.