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.
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 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:-)
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).
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