Amanda Laird: White peach and sage jelly

White peach and sage jelly. Photo / Amanda Laird

Makes approximately 4 x 250 ml jars

Will keep for 12 months unopened, 6 months opened and refrigerated

1kg white peaches, stones removed
1 cup fresh sage leaves
Zest of one lemon
2 Tbs lemon juice
Water
Jelly bag (available from kitchen stores) or suspend muslin over a container
White sugar

1 Chop the peaches and place in a large pot or preserving pan with the sage leaves, lemon zest and juice. Pour in enough water to just cover and bring to a boil then reduce to a simmer and cook for 45 minutes.

2 Pour into the jelly bag or muslin and allow the mixture to drip for at least an hour without touching.

3 Discard the contents of the bag then measure the juice. For every cup of juice add of a cup of sugar.

4 Boil rapidly for 10-15 minutes or until setting point is reached. Spoon a little on a chilled plate - it is ready if it wrinkles when pushed with a fingertip. Skim any scum off the top before pouring into warm sterilised jars and sealing well.