My book is out!
You can buy it in all good bookshops in Australia (or via Amazon and similar after June if you live in another country.
It’s called When Life Is Not Peachy. I hope it’s helpful to people who are having hard times.
I wrote it when I was having a really hard time, in the hopes that I could save someone else from at least a few of the terrible feelings and experiences that pop up during crappy days.
So to celebrate my new Peachy book, let’s make some jam?
It think it’s a good idea. It’s a jam-ebration. It’s a peach party! (In jam form. If you know what I mean.)
Take it away, Jam!
How to make Peachy Jam
1kg of peaches
1kg of white sugar
juice of two lemons
100ml of water
25g of Jamsetta (half a sachet)
- Cut the peaches in half. Remove the stones. Cut each half into 3 or 4 peachy wedges.
- Pop peaches into a large, heavy-based pot with the lemon juice and the water.
- Simmer over a low heat – covered with a lid or large plate – for 10 minutes.
- Once they have softened up, increase the heat and begin adding the sugar.
- Stir the whole time you are adding the sugar, until the sugar is dissolved.
- Boil steadily (keep the lid off!) until the jam reaches 220 degrees. I use a candy thermometer to work it out, but you can also use this method to see if it’s set.
- Remove from the heat and stir in the Jamsetta.
- Pop back on heat, bring back to the boil and then you are done.
- Skim off any foam from the top of your jam.
- Carefully pour or ladle into sterile jars – don’t worry if you make a mess of them – filling almost to the top, and then pop the lids on.
- Turn the jars upside down. Come back later when they are cool and wipe off the spilled jam.
- Decorate the jars and give to your friends.
I know some people hate using Jamsetta but I don’t. Whatever it takes to get jam, I say. I want my jam to be jammy.
If you do have my book (thank you!!!) I would love to see it in your world. If you’re on Instagram you can add it there and tag it #WhenLifeIsNotPeachy or just send me a photo, if you fancy!