June 1, 2016
Recipe for Easy Peach and Apricot Jam
Posted by: Martha Cleary
EASY PEACH AND APRICOT JAM
Peach and apricot jam made easy. You won’t believe how great peaches and apricots taste until you put them together. With the addition of apricots, peach jam took on a whole new meaning. I stumbled upon this recipe on a blog from England. So I decided to give it a try. I had to make some adjustments for our measuring system. I don’t like use additional pectin. I prefer this method because it uses less sugar, but the cooking time can be a bit tricky. To get a perfect result can be hit or miss. I discovered that using my candy thermometer to reach the perfect temperature was the secret. So follow this recipe and it will be perfect every time. I urge your to try this when fresh peaches and apricots are available in your area. This is soooooo delicious!
EASY PEACH – APRICOT JAM
makes 3 -4 half pints
1 pound peaches, peeled,
stoned and cut into small pieces
1 pound apricots, stoned
3 ½ cups sugar
1/4 cup water
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
- Prepare jars by boiling them for 10 minutes add the lids and let sit.
- Put the peaches and apricots, sugar, water, and lemon juice into a large deep pot.
- Gently heat to dissolve the sugar, then bring to a rolling boil.
- Insert a candy thermometer into the pan and cook the mixture until the temperature
reaches 225 degrees. You can put a teaspoonful onto a chilled plate
and if it crinkles when a finger is pushed through it is done. If
not done, boil another 2 minutes. This may take 10 to 12 minutes.
- Use a potato masher to chop the peaches and apricots into smaller pieces as it cooks.
- Remove from the heat and stir in the butter.
- Ladle into the peach-apricot mixture into sterilized jars, add lids and rims. Turn upside down on a cloth cover tray for 5 minutes. Turn upright and do not move them for 24 hours.
These can also be processed in a canning pot for 10 minutes.
- The jar lids should make a popping sound if they are sealing properly. If that doesn’t
happen, keep the jam in the refrigerator. It will keep for a long
time…if you can keep it from being eaten, that is.
By Chris Mason, Chef/innkeeper at the Parish House Inn bed and breakfast. CLICK HERE to get your FREE copy of her cook book “7 Recipes To Get You out of bed For Breakfast Everyday”