Peach & Apricot Jam
User Reviews
4.8
Peach & Apricot Jam
Description
Peach & Apricot Jam utilizes equal parts of fresh peaches and apricots, both stoned and cut into chunks, simmered with granulated sugar, water, and lemon juice including lemon skin to enhance acidity and set. The mixture is gently heated until sugar dissolves, then boiled for about 10-12 minutes while stirring continuously to prevent burning and to assist in achieving proper gel formation. The setting point is checked by placing drops on a chilled saucer and testing for a crinkled surface when cooled.
The jam requires sterilized jars to ensure shelf stability and is best stored in a cool, dry location away from sunlight. This jam yields approximately three standard jars and preserves the fresh fruit flavor while balancing sweetness and acidity.
Before starting, freezing small plates for testing the set and preparing jars by hot water washing and oven sterilizing ensures proper preservation. Lids are also sterilized by boiling water and drying.
Ingredients
- 450 g apricots stoned & quartered, just ripe
- 450 g peaches stoned & cut into bite sized chunks, just ripe; or mix of peaches and nectarines
- 785 g granulated sugar
- 100 ml water
- 2 tbsp lemon juice plus skin of ½ an unwaxed lemon
Instructions
- Put all the ingredients in a preserving pan or similar and heat gently to dissolve the sugar crystals (stirring frequently with a wooden spoon).
- Bring to a rolling boil for 10 minutes and keep stirring.
- Take off the heat and check for set by putting a few drops on a chilled saucer.
- Allow to cool for 30 second in the firdge and if it crinkles when a finger is pushed through it, it’s ready.
- If not boil for another 2 minutes and repeat this testing process until a set is achieved. (Mine took 12 minutes).
- Remove any scum with a spoon if necessary.
- If the jam is looking a bit too chunky use a potato masher to gently squash the fruit.
- Ladle into warm sterilised jars and apply lids or wax discs and cellophane lids.
- Makes 3 standard sized jars.
- Store in a cool, dry place. For best colour and flavour eat within 12 months but will last years.
Notes
- Sterilize jars by washing in hot soapy water, filling with boiling water, emptying, then placing in a 140°C oven for 20 minutes before use.
- Freeze several small plates or saucers before cooking to test jam setting with cooled drops.
- Lids should be boiled and dried thoroughly; if still wet, place in oven with fan off to dry before sealing jars.
- This jam lasts best when stored in a cool, dry place and maintains quality for up to 12 months.
- Using ripe but firm fruit helps achieve good texture and flavor balance in the jam.
User Reviews
Overall Rating
4.8
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