Peachy keen peachy jam

I have said it before and I will say it again: making jam in the slow cooker is easy. Ridiculously easy.

So, for our recent brunch I decided to give peach jam a whirl to serve on blueberry scones. If I don't say so myself, it was an inspired combination.

I cut my peaches up into halves, then quarters and popped them into the pre-heated slow cooker. Next went the white sugar, covering the peaches. I stirred the mixture of sugar and chopped peaches so that the sugar started to dissolve. I also added the chopped peel of one lemon and its juice. The peel adds a nice texture and slight scattering of tartness to the very sweet jam, and the pectin of the lemon juice helps the jam to set.

I had the slow cooker on low for about four hours. The result, smothered on hot blueberry scones with cream, was peachy keen!