1.Combine peaches and juice in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until peaches are soft.
2.Measure fruit mixture; allow ¾ cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves.
3.Bring to the boil; boil, uncovered, without stirring, about 15 minutes or until jam jells when tested. Stir in pulp.
4.Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.
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