Peach & Apricot Jam (1st Prize Winning)

Peach & Apricot Jam is simply sublime and lends itself perfectly to breakfast or tea time! 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 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.

Sterilising the Jars

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.

How did the Peach & Apricot Jam turn out?

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 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.

How long will Peach & Apricot Jam keep for?

Any homemade jam is at it’s 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 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 these recipes:

• Mirabelle Plum Jam
• Simple Shredless Orange Marmalade
• Granny’s Quick Blood Orange Curd
• Carrot Jam which apparently tastes similar to apricot jam!
  

More Apricot, Peach &Nectarine Jam Recipes

• Strawberry & Peach Jam
• Peach & Ice Wine Jam
• Peach & Bourbon Jam
• Caramelised Nectarine & Apricot Jam
• Apricot & Vanilla Jam
• Small Batch Nectarine Jam

I’m sure you’ll love this jam so when you try it do leave a comment and rating below, it means the world to me! Plus you can share a snap with me on social media by tagging @FabFood4A as I love seeing my recipes come to life.

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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 re-boiling 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:-)

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Peach & Apricot Jam

A simply sublime Peach & Apricot jam which lends itself perfectly to breakfast or tea time!

Course high tea, Snack, Tea

Cuisine British

Keyword Apricot, Nectarine, Peach

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 3 jars

Author Camilla Hawkins

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

Before you start:

• 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).

NB: I usually prepare a selection of jars so that I can use the best fit on the day.