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Jar of Peach & Apricot Jam with a spoon and scones on a wooden board surrounded by peaches, nectarines and apricots.
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4.81 from 21 votes

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, canning, conserve, jam, Nectarine, Peach
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 3 jars
Author Camilla Hawkins


  • 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.