PEACH & APRICOT JAM
Steps:
- 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.
HONEY PEACH APRICOT JAM
Peaches plus apricots plus honey combine for a desert-island worthy jam!
Provided by Renee Pottle
Categories Soft Spreads
Time 1h
Yield 6 (half-pint) jars
Number Of Ingredients 5
Steps:
- Add all ingredients to a large saucepot or Dutch oven.
- Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
- Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 25 minutes.
- Spoon hot jam into prepared jars, leaving ¼ inch headspace.
- Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
- Process in a water bath canner for 15 minutes. Remove and let cool completely.
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