Peach & Apricot Jam tastes divine and is perfect for breakfast or tea time! Made with just 4 ingredients and no pectin this jam is quick and easy to make. No wonder it won 1st prize!
I first posted this Peach & Apricot Jam back in July 2013 and it was this jam that helped set me off on my jam-making journey after winning 1st prize in our local Parish Day.
As we’re in the middle of peach and apricot season I decided it was high time I re-shot the photographs to do this wonderful jam justice.
I’ve also updated the recipe as you can easily add nectarines in the mix too So enjoy the new pictures and you can read the original post below!
UPDATE: Since writing this post yesterday (July 2013) I am over the moon to report that I won 1st prize in my first ever competition at the Byfleet Parish Day. I was completely taken aback and almost wanted to burst into tears when I saw the card saying 1st Prize next to my jam:-) My crochet came nowhere but that really doesn’t matter!
How this Peach & Apricot Jam came about!
I seem to go through phases of exploring a technique like bread making and then experimenting endlessly and enjoying my newfound skill.
My current craze is jam making, once you understand the science behind it you can just keep making up new jam recipes to your heart’s content.
Jam is not difficult or time-consuming it just takes a bit of planning. Though for this recipe I left everything until the last minute.
With short notice to submit my entry form for the local village Parish Day, I found myself needing a fast solution.
I usually soak fruit, sugar, and lemon juice overnight ready for jam-making the next day but there was no time for this.
As I’d seen recipes in the past that bypassed this step I thought I would do the same as I had no other option.
Sterilising the Jars
I rummaged around my garage for clean jars, washed them in hot soapy water, filled them with boiling water, and then popped them in the oven at 140°C for 20 minutes.
Meanwhile, I set about chopping up the fruit which I happened to have – peaches and apricots.
How did the Peach & Apricot Jam turn out?
The jam was ready after 12 minutes of boiling.
It took me back to the breakfasts I used to have at my Danish grandmother’s house where we would always have rolls, jam, and cheeses to start the day.
We tried the jam on croissants and even my fussy daughter came around to wanting to try it and after tasting suggested I start selling my jam!
This will be my first entry into a competition and even if I don’t win I’m so pleased that I was pushed to make it as it’s a definite winner in our household.
How long will Peach & Apricot Jam keep for?
Any homemade jam is at its best for flavour and colour in the first year but will keep safely for years as the sugar acts as a preservative.
How & where should you store homemade jam?
Jam should be stored in a cool, dark place (I keep mine in a cupboard in my garage).
Once open you should keep it in the fridge and ideally consume it within a few months.
However, I’ve had jams in the fridge for over a year which are still fine.
More Breakfast Preserves
I do hope you make my Peach and Apricot Jam and if you need further breakfast preserve inspiration then check out these recipes:
- Carrot Jam which tastes similar to apricot jam!
- Quick & Easy Apricot Jam Recipe (No Pectin)
- Mirabelle Plum Jam
- Simple Shredless Orange Marmalade
- Granny’s Quick Blood Orange Curd
More Stone Fruit Jam Recipes
Try the following stone fruit recipes once you’ve made my Peach & Apricot Jam!
- Strawberry & Peach Jam
- Easy Nectarine Jam (no peeling or pectin)
- Plum & Apple Jam
- Peach & Ice Wine Jam
- Peach & Bourbon Jam
- Caramelised Nectarine & Apricot Jam
- Apricot & Vanilla Jam
NB: I failed to read my instructions properly, so I only gave this Peach & Apricot Jam 10 minutes on a rolling boil. The set is on the soft side, but if you follow my instructions, you’ll get a better set at 12 minutes.
We like soft-set jam, so I won’t be re-boiling this, and it has firmed a little more since storing it in the fridge!
But it’s better to underestimate boiling time than overestimate.
Hence, I always recommend testing sooner than the time I get a set, as pectin levels vary depending on the ripeness of your fruit.
And if you’ve made it this far to the bottom of this post, here’s the shot of my Peach & Apricot Jam after it had won its 1st prize:-)
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Peach & Apricot Jam
Ingredients
- 450 g just ripe apricots stoned & quartered
- 450 g just ripe peaches or mix of peaches and nectarines stoned & cut into bite sized chunks
- 785 g granulated sugar
- 100 ml water
- 2 tbsp lemon juice + 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
- Place 2 – 3 saucers/small plates in the freezer.
- Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes).
Owen
Thanks for sharing this recipe Camilla, I’m not surprise you won a prize with it! It is delicious with a great texture.
Camilla
Thank you so much Owen, so glad you like it:-)
Cathy
Can I use frozen apricots and peaches?
Camilla
Yes, just use them from frozen.
Gary P
Camilla – Another great one. Just made this today with the addition of vanilla bean. Lovely red peaches and ruby apricots. Thank you
Camilla
Awesome Gary, vanilla always a great addition:-)
Dawn
Thanks for the recipe. Just curious, do the peaches need to be peeled first?
Camilla
Hi Dawn, no they don’t get peeled in this recipe.
Oksana
Hi Camilla,
Thank you for yet another great jam recipe. I made your Mirabelle Plum jam many times and it was always on point! I do have a question about this recipe – Peach and Apricot. I made apricot jam several months ago and it didn’t set well (should have used your recipe in the first place!), so I’m just wondering if you think it would be ok to open it up now to reboil and combine with boiled peaches, and adapting your recipe? Thanks in advance for the advice. Oksana
Camilla
Hi Oksana, I’m all for re-boiling jam that hasn’t set but my gut says adding other fruit to it wouldn’t be advisable. You can check out my post about jam not setting here: https://www.fabfood4all.co.uk/greengage-jam-and-what-to-do-when-your-jam-is-too-runny/
Greta
Awesome jam. Thank you Camilla for your detail instructions and clearing of doubts. Took me about 20 minutes of cooking time as i has little more fruit than the recipe. Added half TSP of cinnamon.
Fantabulous!!
Camilla
Thank you Greta, so glad you like the recipe and put your own stamp on it:-)
Katie
Made this the other day. Got just short of 5 – 1/2pint jars. Cooked for 14 mins & set perfectly. I’ve never weighed out ingredients before but worked well. Very yummy!
Camilla
Excellent Katie, so glad you like it:-)
Katie
Made this again with just peaches & added habaneros to it… awesome!!
Now I’m making a batch with the apricot/peach mixture with habaneros… can’t imagine it not tasting as more wonderful then the peach habanero…..
Greta
Congrats Camilla!, I have a more peaches than what your recipe asks for. Will the recipe still work if i adjust the sugar and water accordingly. I have about 1450 grams of only peaches.
Camilla
Thank you Greta. That should be fine, it will just take a bit longer to reach setting point.
Natasha
Hi Camilla, when you boil the fruits with sugar do you have it on rolling boil for the whole 10-12 min or do you reduce the flame in between.
Camilla
Hi Natasha, it is a rolling boil for the full time. Turn off heat to test on chilled plate and then bring to rolling boil again if setting point not yet reached.
Natasha
Made it today.. It’s really delicious. The colour is vibrant.. It was my first time making jam and turned out so well. It is soft set but it’s only three hours since canned.
Can’t stop admiring it.
Thank you so much for such a great recipe.
By the way I love that you weigh your ingredients. It clears all confusion and can be adopted universally
Camilla
Yay Natasha, so glad you love the jam and that you started your jam making journey with one of my recipes. Also over the moon that you appreciate the recipe is in grams and not cups:-)
Priscilla
Hi Camilla, im making this recipe next week for sure. Just wanted to know if there was a difference in taste by soaking the fruit overnight or not. I guess i will have to experiment. Looks good on my french bread!
Camilla
Hi Priscila, soaking overnight will make the fruit keep it’s shape/structure, it might affect flavour too but not an experiment I’ve ever done.
Joy
Do I leave the skin on the fruit, because I’m not certain with your recipe. Thanks.
Camilla
Hi Joy, yes you keep the skin on the fruit, I would say to remove if that was the case:-)
Adrienne Portia Stocks
Super easy recipe. I removed the lemon peel before potting it. I didnt have quite enough fruit so adjusted the recipe accordingly and it set within 12 minutes. Cannot wait to try it. Good use of my Oddbox fruit box. I think I may be pretty near you – I am in Esher 🙂
Camilla
Fabulous Adrienne, so glad you like the recipe, so try some of my other jams too! Yes you’re not far away at all:-)
Sue
I wish you had converted into cups for us US citizens, yours looked like the best recipe with 5 stars, now I don’t know how to convert to grams. I think instead of saying where do you think I live, you could have tried to convert for people that do not live in your country. I will try and google your measurements, as I am making jam right now for Farmer’s Market here in USA, and want to use your recipe.
Camilla
Hi Sue, I care passionately about the accuracy of my recipes and it is impossible to accurately convert a weight to a volume. I actually thought I would develop a Blueberry Jam from scratch using cups and weights but when my cups of blueberries varied in weight by 20 grams or more I gave up as once you multiply that up then that’s a big margin of error. I have Google Amazon US and the first page brought up heaps of cheap electronic scales. I would really encourage you to make this investment and you won’t look back, it is so much easier to toss ingredients into a bowl on a scale than be fiddling with cups, especially for things like flour. I wish I could fix this but I would be inundated with complaints, the only answer is a set of scales.
Jacqui Kirk
Most US blog recipes don’t convert for European users Sue and we have to work out what exactly a cup of various ingredients actually consists of. At least with weighed ingredients it is reasonably easy to convert from metric to imperial weights and measures and vice versa.
Carolyn
Why do you use metric measures instead of cups, ounces and pounds????
Camilla
Where do you think I live Carolyn?
Jerry
I think she lives on Zanussi!!
Cat
Any good cook knows for recipes to turn out correctly is to measure by weight meaning grams. How can you accurately measure 1 cup of apricots, seriously! Just get yourself a little $15.00 scale and you won’t have any issues.
Joy
Hi there! I am a super novice jam maker and I’m looking forward to making this jam. When you mentioned the skin of 1/2 a lemon, did you mean the lemon skin zested? Thanks.
Camilla
Hi Joy, yes the skin without the juice, zested:-)
Linda
HI
Is your fruit weight before or after the pips are taken out?
Awesome jam by the way!
Camilla
Hi Linda, thank you, the weight is with the stones:-)
Martha
Really, really good.
Camilla
Thank you, glad you like it:-)
Sheila Aldous
I have just made this with peaches, apricots and lemons from my own garden here in Spain, still hot in the jars but can’t wait to taste it. Thank you for the recipe
Camilla
Oh that sounds glorious, the peaches we get here in the UK are very hit and miss flavour wise! I’m sure you’ll love the jam:-)
Gwen
Hello,
At the moment I am overwhelmed with peaches. They are falling off the tree but they are not ripe and pretty hard and have a lot of bug holes. If I leave them to ripen on their own or in bags they will probably rot due to the damage.
You do not mention in your recipe if the fruit is peeled.
If I can slice off the good bits from the fruit, unpeeled, will your recipe work? The fruit will be funny shapes but I don’t think that will be a problem.
Camilla
Hi Gwen, the peaches need to be ripe or the resulting jam will have no flavour, plus the peach flesh won’t break down and go mushy but remain like hard bricks. There’s no mention of peeling as there was no peeling.
Sylvia Whiteside
I made this jam exactly as indicated and around around the 9 minute mark it all turned very dark (I had stirred constantly for 9 minutes). I removed it from the heat and it’s really a sticky, dark mess. I’ve been making jam for 25 years and am wary of choosing recipes off the internet. What happened? Perhaps you need to modify the recipe to stop first at 8 minutes. I have an induction cooktop here in Canada and maybe it’s hotter that your stove? Anyways, way too thick, dark and something like treacle.. What a waste of beautiful in-season fruit.
Camilla
We have spoken now via e-mail and unfortunately I couldn’t come up with a reason as to why this recipe (which is tried and tested and has been made successfully by other readers) didn’t work for you. I’m sorry this happened and would dearly love to know why it went wrong.
Angela
I’m not surprised that this was a winner. I made it and it is scrumptious xx
Camilla
Thank you Angela, glad you like it:-)
Gingey Bites
Oh how lovely! Congratulations on winning back in 2013, and judging by this years pictures, your jam is just as good now! I’d love to try Apricot and Peach jam. Sounds delish!
Camilla
Thank you, it is a fabulous jam:-)
Sisley White
The taste of summer. I will have to make this for toast to enjoy in the sunshine.
Camilla
Thank you, sounds like a great plan:-)
Jacqueline Meldrum
That jam looks heavenly Camilla. I would love some spread on a scone right about now. Thanks for the recipe. Shared!
Camilla
Thank you Jacs, I’m sure you’d love it:-)
Audrey
Can you tell me approx. how many peaches and apricots you used and could you possibly convert to lbs., qts. And cups for me. Thank you I really want to make this it looks so wonderful!
Camilla
Hi I just went out to my kitchen to weigh my fruit. 450g apricots = 8 I used 3 very small peaches & 2 small nectarines from memory but the large peaches I have right now weigh 515 g with just 4 on the scale. So I think you’d be ok using 4 peaches/nectarines. I have a cup in the drawer and it says it is equivalent to 250 mls so you need 2/5s of that for 100 ml of water. I’ll let you Google the sugar conversion as that will be straight forward. Good luck:-)
Audrey
Thank you I will let you know how it turns out!
Camilla
Great, I’ve already seen one happy reader share hers on Twitter:-)
Gwen
I have struggled with American cups. How big is a cup, is it a coffee cup, tea cup or bra cup? It is such an anarchic system of measurement. Don’t you have scales in America? Please join the rest of the world and use metric measurements. By world I mean the rest of the planet beyond American shores.
Stephanie
I can’t imagine why a person would get so worked up about something that has now affect on their own lives. Quick, someone give her a spoonful of this delicious jam to sweeten her up!!
Camilla
Sadly I can’t see what you are commenting on so will look once I’ve published this:-)
Natalie
YUM! This jam looks and sounds so delicious and perfect for summer brunch!
Camilla
Thank you Natalie:-)
Emily Lord
Wow this looks amazing Camilla! Ill have to give it a try it sounds absolutely perfect for summer!
Emily xx
Camilla
Thank you Emily, I’m sure you’ll love it:-)
Sonia
That looks absolutely gorgeous! I have never made jam but am so tempted to after reading this. Yummy!
Camilla
Thank you Sonia, you really should try it, it’s so rewarding:-)
Kavita Favelle
You know how much I adore jam, and this looks utterly delicious, Camilla. No wonder it won the prize!
Camilla
Thank you Kavey, glad you like it;-)
Choclette
What a glorious colour Camilla. Homemade jam really is the best.I love apricot jam, but have never made peach. Something else to try.
Camilla
Thank you Choclette, yes the colour was really vibrant this time:-)
Jacqueline Meldrum
That looks gorgeous Camilla! Shared it galore!
Camilla
Thank you so much Jacs:-)
Helen @ Fuss Free Flavours
It is such a glorious colour Camilla! I love stone fruit jams, so delicious! I’ve just finished the last of my nectarine jam so need to make some more.
Camilla
Thanks, the colour was particularly good this year, I think all the red tints in the apricots gave an added depth to the colour as in the past they’ve been just orange in colour!
Anaïs
Hello, is it peach (with fuzzy skin) or nectarine you are using? Do you peel them?
Also wondering if I can go to a pick your own farm to get the fruit but I wonder if they are grown in England? (I live in Berkshire)
Thanks!
Camilla
Hi Anais, I used peaches but you could equally use nectarines or a mixture if you wanted and you do keep the skins on (the pectin is just under the skin)! I’ve never seen a peach or apricot growing in England, we’re more cherries, apples and plums!
Anaïs
Thank you!
Camilla
Pleasure:-)
Scott
Changed your recipe by adding 1/4 tsp cinnamon, 1/8 tsp of nutmeg, 1/8 tsp of cayenne pepper, and the zest of 1 lemon (rather than your method) – oh, and I nearly doubled the amount of fruit, sugar, etc. Turned out wonderfully with a nice, subtle smokiness and slight background spice. Of course doubling the recipe required a bit more cooking, and my end result is a bit runnier than I’d like (forgot to freeze a plate!), but not too bad. Definitely worth re-working in the future. Cheers!
Camilla
Fab Scott, glad you made something to your own taste which you enjoyed. Another time if you forget to freeze the plate just pop a saucer with the jam on it into the freezer for a minute. Not tried this but better than guessing I’m sure:-)
Maria
Hi Camilla, I am going to attempt making your fabulous looking jam right now. My measuring cups are all in standard (not metric) and when I go to weigh the peaches it’s like 3 medium to large sized peaches? I know another asked for conversions but can you tell me approximately how many peaches and how many “small” apricots you are using; just so I can get an idea. \Unless you know the conversion from metric to standard? Perhaps my scale is on the blink?
Thanks much
Maria
Camilla
Hi Maria, it’s a long time since I made this recipe so I just went and weighed a punnet of nectarines I have and 5 small ones weighed 460g so use that as a guide and once you’ve chopped those up you can gauge the equal amount of apricots to use, probably a ratio of 2 to 1 depending on the size of the apricots! I hope that is helpful and happy jam making:-) Camilla x
Maureen
Hi, I’m about to buy ingredients to make “your” lovely peach and apricot jam recipe. Does the half of lemon remain all through the cooking? Thankyou
Camilla
Hi Maureen, yes the lemon stays in there until the end, you can see it in the photos, just discard it at the end:-) Camilla
Jane
Made this lovely jam today and it turned out well. Although I was a little concerned when I started as there seemed to be a lot of liquid at first when it was boiling and I thought it wouldn’t set, however after ten minutes I took it off the heat and tested, it was rather runny at this point and not ready, so put it back on to boil for a further two minutes and tried again, still not ready so gave it another minute and this time I thought it was ready. Mashed the lumps a bit at the end of the cooking time so not so chunky.
Jam filled about three standard sized jars and after it had cooled down it seemed to set well. Upon opening it a little later my husband noticed that it had a slight toffee smell and I thought Oh no! I’ve overdone it. However it tastes divine and the set is good.
Pleased with it, but think I’ll invest in a jam thermometer to take out the guesswork!
Thank you for this lovely recipe Camilla,
Camilla
Glad you liked the jam Jane. I have never used a jam thermometer to make jam as I like control the set of the jam and these days go for a much softer set than I used to. This was only my 2nd ever jam from memory and the more you make jam the more you get a feel for it. I wouldn’t say it’s guesswork using the plate test.
Jane
Well done on winning! I have bought Apricots and Peaches today and plan to make this jam tomorrow, just wondered – is the given weight of the fruit before or after they have been stoned?
Also should I wait until the fruit has softened up and ready to eat before making the jam.
Many thanks
Jane
Camilla
Hi Jane
So glad you’re making this jam, I used to love if for breakfast or add it to Coronation Chicken. Yes you should wait until the peaches are just ripe, not over ripe. The weight is before prepping.
Good luck, Camilla x
Maya Russell
Well done on the prize. I like apricot jam. Adding peach is super!
Camilla
Thanks Maya, it was fab:-)
David C
Apricot Jam is one of my favourite!, but with Peach too, Mmmm look very tasty!
Camilla
Thanks, it’s really nice especially for breakfast:-)
O.C.
Hello! This looks great! I’m thinking of making some jam to give as gifts for Thanksgiving. What is the shelf life?
Camilla
I have always eaten all my jams within about a year but think jams can last much longer than that if stored in a fairly cool, dark place:-) I keep mine in my garage in a cupboard.
William Gould
Congratulations! Looks fantastic!
Camilla
Thank you:-)
Ursula Hunt
Bit late but congratulations, bet it was lovely to win and get recognition for your hard work
Camilla
Thanks, this was my 1st win and then I won again this year with my one punnet strawberry jam – hope they don’t ban me next year LOL!
Paul Wilson
Not tried my own peach and apricot before, have to give it a go. Looks delicious.
Camilla
Do show and tell when you do:-) I love this at breakfast time:-)
Geoff Clark
Jamtastic, thank you
Polly davis
Did you use a jam thermometer?
Camilla
No, I’ve never used a thermometer to make jam – the push test on a chilled plate works so well and allows you to guage the set of your jam. I like mine soft set so that’s what I aim for, I don’t think using a thermometer would give you any control over this aspect.
Bev
Congratulations!
Victoria
Amazing easy jam! Thanks!
Camilla
Life’s too short for complicated:-)
victoria thurgood
Well Done looks lovely
Heather Haigh
Very Well done – it looks delicious.
Camilla
Thanks:-)
Miranda Hiemstra
Apricot jam is my favorite. Never tried peach-apricot jam, but I will make this.
By the way love the cat, looks like my cat 🙂
Camilla
This is my favourite jam to have at breakfast, I’m sure you’ll enjoy it:-) I’d say we’re sharing my cat, but she spends so much time asleep on my chair I don’t think she’s got time for another home LOL:-)
Eileen
could you please give the measurements in cups? Thanks, eileen
Camilla
I’m afraid not. When I make a US recipe I convert with some cups I have. I hear scales aren’t popular in the States but I fear this is the only way to get around this problem. (Of course you may be from anywhere in the world that uses cups:-)
defairmans
I have never had peach and apricot jam but this looks yummy. Would love to try it.
KARA CAMERON
This looks and sounds delicious! I’ve never made jam before but I think I’ll give this a try – too good not to!!!!!!
Victoria Lee
Amazing looking jam, and a big well done for getting 1st prize! Thank you so much for linking into Breakfast Club this month. x
Camilla
Thank you. I seem to have gone jam crazy lately:-)
Paul Wilson
Looks delicious, not too complicated either.
Claire toplis
Well done .. X
My bread maker does jam.
I’ve never tried this as I think the traditional way is better , I’m yet to try that as well !
Camilla
Thanks Claire! It’s such an easy thing to do and the result is so beautiful compared to shop bought stuff you really must give it a go, just save up some old jam jars and lids to start with – it’s not rocket science:-)
DANIELLE VEDMORE
Well done on winning! Im petrified of making jam – scared of wrecking it and wasting all that lovely fruit! Love the cat gegging in on the pics – he/she looks the spit of my Tinker, exept my Tink was way more fatter!
Camilla
Please don’t be petrified, the only way it could go wrong is if you left it on the hob and left the house, it’s really very easy! Just don’t burn your fingers on the jam as sugar gets very hot!
Jen @ Blue Kitchen Bakes
The jam sounds delicious Camilla and congratulations on winning the prize 🙂
Camilla
Thanks Jen, it was very emotional:-)
Jacqueline @How to be a Gourmand
Brilliant news Camilla – 1st prize eh? Lovely presentation. Nice to make good use of seasonal fruit. I see your cat has made a special appearance again 🙂
Camilla
Thanks Jacqueline. Yes Foo Foo (nickname) likes to muscle in on the action, she’s a bit like one of those kids that always wants to pop her head into everyone elses photo LOL!
Annie Costa
Looks absolutely delish!Congrats for winning 1st prize!
Camilla
Thank you:-)
Christina @ChristinasCucina
Yippee!! Congratulations to you all the way from California! The jam looks absolutely GORGEOUS! Just entered a contest myself last night, and hope I have your luck! 🙂
Camilla
Thank you so much Christina, I was completely taken aback LOL. Good luck in your contest!
Jane English
Well done to you!. I once entered a painting & got third – there was four entries! But I was chuffed I wasn’t last.
Trying to remember how to crochet for the coming grand child, but its a bit slow in coming back to me. Might look on youtube to see if there is anything there to jog the memory.
Camilla
Thank you. I’m going to enter a lot more categories next year, sewing, embroidery, cup cake decorating, chutney – they won’t know what hit them LOL. I taught myself crochet from Mikeysmail on YouTube and it’s so easy as you can keep rewinding to the bit you find tricky!
Jane English
Thanks for the hint, he seems to explain it just the way I understand it! Having a go at making a little jacket. Found it on this ladies page http://www.youtube.com/watch?v=f5oTGJUNF6Q It “seems” quite easy to make.
Jacqueline
Well done, that is brilliant Camilla and it looks gorgeous. Just the flavour I would reach for.
Camilla
Thank you Jacqueline, it’s such a thrill as I’ve only just got into the swing of jam making:-)
Javelin Warrior
What a delicious combination, Camilla! I don’t eat jam a whole lot (not even at breakfast) but I love the sound of this and how easy and quick it is to make… A wonderful tutorial!
Camilla
Aah, thanks Mark. I’m sure I could tempt you with a croissant, even my fussy daughter ended up eating half of mine LOL!