Peach & Apricot Jam
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!
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.
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.
I do hope you make my Peach and Apricot Jam and if you need further breakfast preserve inspiration then check these recipes:
For more peach, nectarine and apricot jam recipes you might like:
- Strawberry & Peach Jam
- Peach & Ice Wine Jam
- Peach & Bourbon Jam
- Caramelised Nectarine & Apricot Jam
- Apricot & Vanilla Jam
- Small Batch Nectarine Jam
Why not pin for later?
NB: I failed to read my own instructions properly so only gave this Peach & Apricot Jam 10 minutes on a rolling boil so 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 reboiling this and it has firmed a little more since storing it in the fridge! But it’s better to under boil than over boil so I always recommend testing sooner than the time I get a set at as pectin levels vary depending of the level of 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:-)
Peach & Apricot Jam
A simply sublime Peach & Apricot jam which lends itself perfectly to breakfast or tea time!
- 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
- Put 3 small plates in the freezer to test set.
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.
I usually prepare a selection of jars so that I can use the best fit on the day.