White peach and sage jelly
( SERVES 4 )

Viva 4/3/2010

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Amanda Laird

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1 kg	Peaches, (white, stones removed)
1 cup	Fresh sage
1	Lemon, (zest of)
2 tbsp	Lemon juice
1	Water
1	White sugar, (1 cup per cup of peach juice)

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.
Pour into the jelly bag or muslin and allow the mixture to drip for at least an hour without touching.
Discard the contents of the bag then measure the juice. For every cup of juice add of a cup of sugar.
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.