Thank you so much Heather, so glad you like the jam and spreading the joy to your friends:-)

In reply to Camilla.

I made this one last year when we had a plethora of apricots & peaches in our garden. It was divine! Thankfully I also was able to freeze a bunch of both fruits as this year we barely got a few dozen which was just enough to eat. I loved making a batch from the freezer fruit as it made up so quickly. (I always write how many cups/weight of fruit on the bag before freezing) My boil time is a bit longer than yours as we are up pretty high in altitude in the Rocky Mountains. This jam tastes so fresh I love to give it as gifts at Christmas because who doesn’t appreciate a homemade jam! I’m not surprised you won 1st prize with this recipe❣️

Thank you so much Owen, so glad you like it:-)

Thanks for sharing this recipe Camilla, I’m not surprise you won a prize with it! It is delicious with a great texture.

Yes, just use them from frozen.

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.

Awesome Gary, vanilla always a great addition:-)

Hi Dawn, no they don’t get peeled in this recipe.

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/

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…..

Thank you Greta, so glad you like the recipe and put your own stamp on it:-)

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:-)

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

Thank you Greta. That should be fine, it will just take a bit longer to reach setting point.

Excellent Katie, so glad you like it:-)

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.

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.

Hi Joy, yes you keep the skin on the fruit, I would say to remove if that was the case:-)

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.

Fabulous Adrienne, so glad you like the recipe, so try some of my other jams too! Yes you’re not far away at all:-)

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 🙂

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.

I think she lives on Zanussi!!

Where do you think I live Carolyn?

Hi Joy, yes the skin without the juice, zested:-)

Hi Linda, thank you, the weight is with the stones:-)

HI
Is your fruit weight before or after the pips are taken out?
Awesome jam by the way!

Sadly I can’t see what you are commenting on so will look once I’ve published this:-)

In reply to Gwen.

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!!

Thank you, glad you like it:-)

Really, really good.

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:-)

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.

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.

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.