Peach & Apricot Jam (1st Prize Winning)

Peach & Apricot JamUPDATE: Since writing this post yesterday I am over the moon to report that I won 1st prize in my first ever competiton 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!

Byrleet Parish Day 1st Prize Winning Jam

I seem to go through phases of exploring a technique like bread making and then experimenting endlessly and enjoying my new found 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 little bit of forward 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. I rummaged around my garage for some spare clean jars, gave them a wash in hot soapy water, poured boiling water in them to sterilise and then popped them in the oven at 140°C for 20 minutes while I set about chopping up the fruit which I happened to have – peaches and apricots.

Quick jam recipe, step by step guide

I can’t tell you how heavenly this was!

The jam was ready after 12 minutes of boiling and I have to say 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 out the jam on croissants and even my fussy daughter came round 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.

Even if you're counting the calories you shouldn't miss out:-)

Perfect for a quick snack too:-)

I’m entering my Peach & Apricot Jam into Breakfast Club which is a challenge run by Helen of Fuss Free Flavours and being hosted by Victoria over at Kick at the Pantry Door as this jam oozes continental breakfast flavour! I am also entering this jam into Credit Crunch Munch as peaches and apricots are in season and there are some real bargains out there at the moment! This event is also run by Helen at Fuss Free Flavours and myself and being hosted by Sian at Fish Fingers for Tea this month. Finally as this jam is totally made from scratch I am entering Javelin Warrior’s Cookin w/luv Made with Love Mondays event.

Here’s how I made it.

Quick, continentalStep-by-step guide how to make Peach & Apricot Jam

4.9 from 8 reviews
Peach & Apricot Jam
Prep time
Cook time
Total time
A simply sublime Peach & Apricot jam which lends itself perfectly to breakfast or any time of day!
Recipe type: Snack
Cuisine: British
Serves: 3 jars
  • 450g Apricots, stoned & quartered
  • 450g Peaches, stoned & cut into small chunks (approx 1.5cm)
  • 785g Sugar
  • 100 ml Water
  • 2 tbsp Lemon juice + skin of ½ the lemon
  • Knob of butter
  1. Put 3 small plates in the freezer to test set.
  2. Put all the ingredients (except the butter) in a preserving pan and heat gently to dissolve the sugar crystals.
  3. Bring to a rolling boil for 10 minutes.
  4. Take off the heat and check for set by putting a few drops on a cooled saucer.
  5. Allow to cool for a couple of minutes and if it crinkles when a finger is pushed through it, it’s ready.
  6. If not boil for another 2 minutes and repeat this testing process until a set is achieved.
  7. Finally stir the knob of butter through the jam (off the heat) to remove any scum.
  8. If the jam is looking a bit too chunky use a potato masher to gently squash the fruit.
  9. Ladle into warm sterilised jars and apply lids or wax discs and cellophane lids.
  10. Makes 3 standard sized jars.
I usually prepare a selection of jars so that I can use the best fit on the day.

I do hope you make my Peach and Apricot Jam and if you need further breakfast preserve inspiration then check out my Mirabelle Plum Jam and my Simple Shredless Orange Marmalade. Or for something a bit different why not try Carrot Jam from Veggie Desserts which apparently tastes similar to apricot jam!

Why not pin for later?

Peach & Apricot Jam - 1st prize winning & so delicious! @FabFood4All

Permanent link to this article: https://www.fabfood4all.co.uk/peach-apricot-jam/


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  1. 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)

    1. 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!

      1. Anaïs

        Thank you!

        1. Camilla


  2. 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!

    1. 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:-)

  3. 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

    1. 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

  4. 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

    1. 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

  5. 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,

    1. 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.

  6. 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

    1. 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

  7. Maya Russell

    Well done on the prize. I like apricot jam. Adding peach is super!

    1. Camilla

      Thanks Maya, it was fab:-)

  8. David C

    Apricot Jam is one of my favourite!, but with Peach too, Mmmm look very tasty!

    1. Camilla

      Thanks, it’s really nice especially for breakfast:-)

  9. O.C.

    Hello! This looks great! I’m thinking of making some jam to give as gifts for Thanksgiving. What is the shelf life?

    1. 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.

  10. William Gould

    Congratulations! Looks fantastic!

    1. Camilla

      Thank you:-)

  11. Ursula Hunt

    Bit late but congratulations, bet it was lovely to win and get recognition for your hard work

    1. 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!

  12. Paul Wilson

    Not tried my own peach and apricot before, have to give it a go. Looks delicious.

    1. Camilla

      Do show and tell when you do:-) I love this at breakfast time:-)

  13. Geoff Clark

    Jamtastic, thank you

  14. Polly davis

    Did you use a jam thermometer?

    1. 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.

  15. Bev


  16. Victoria

    Amazing easy jam! Thanks!

    1. Camilla

      Life’s too short for complicated:-)

  17. victoria thurgood

    Well Done looks lovely

  18. Heather Haigh

    Very Well done – it looks delicious.

    1. Camilla


  19. 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 🙂

    1. 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:-)

  20. Eileen

    could you please give the measurements in cups? Thanks, eileen

    1. 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:-)

  21. defairmans

    I have never had peach and apricot jam but this looks yummy. Would love to try it.


    This looks and sounds delicious! I’ve never made jam before but I think I’ll give this a try – too good not to!!!!!!

  23. 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

    1. Camilla

      Thank you. I seem to have gone jam crazy lately:-)

  24. Paul Wilson

    Looks delicious, not too complicated either.

  25. 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 !

    1. 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:-)


    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!

    1. 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!

  27. Jen @ Blue Kitchen Bakes

    The jam sounds delicious Camilla and congratulations on winning the prize 🙂

    1. Camilla

      Thanks Jen, it was very emotional:-)

  28. 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 🙂

    1. 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!

  29. Annie Costa

    Looks absolutely delish!Congrats for winning 1st prize!

    1. Camilla

      Thank you:-)

  30. 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! 🙂

    1. Camilla

      Thank you so much Christina, I was completely taken aback LOL. Good luck in your contest!

  31. 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.

    1. 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!

      1. 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.

  32. Jacqueline

    Well done, that is brilliant Camilla and it looks gorgeous. Just the flavour I would reach for.

    1. Camilla

      Thank you Jacqueline, it’s such a thrill as I’ve only just got into the swing of jam making:-)

  33. 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!

    1. 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!

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