Peach and Ginger Jam

For the peach-ginger jam, blanch (scald) the peaches if necessary and peel off the skin. Cut the fruit into cubes. Peel the ginger root and cut into small cubes. Finely grate some lime zest and squeeze out the juice. Put the peach pieces in a pot and mix with lime juice and zest and the ginger cubes. Leave to infuse for 30 minutes.

Then add the preserving sugar and bring the mixture to a boil. Boil for 5 minutes until bubbly, stirring occasionally. Puree with a hand blender if desired. Make the jelly test. To do this, drip some of the jam onto a cold plate. If it sets, the jam is ready. If not, let the mixture cook a little longer. Now stir in the Grand Marnier.

Pour the peach-ginger jam into prepared twist-off glasses. Drizzle a little alcohol over the top, light and seal immediately. Place with the lid down on a tea towel and let cool.

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