Best Honey Peach Apricot Jam Recipes

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

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.

APRICOT JAM

Steps:

• Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
• Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
• Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

APRICOT & PEAR JAM ( AND BONUS HONEY )

Steps:

• I use a maslin pan..Place your pears in the pan and cover with the lemon juice, zest, and water. Chop your apricots and add to the pan.
• Bring the mixture to a boil over medium heat, and then simmer until the pears are soft which is about 10 minutes.
• Reduce the heat to low and add your warmed sugar stirring well, until your sugar is dissolved. Increase the heat at this point and boil rapidly for 20-30 minutes until you reach setting point.
• Remove from heat, and skim off any surface scum. Leave to sit about 10 minutes, then ladle into warmed sterilized jars. Allow to cool.
• Make sure your jar rims are clean. Apply heated new lids and then your bands, making sure the bands are slightly more than finger tight and secure. I've also heard of using the wax paper rounds and screw on lids or cellophane lids, though I have not used them myself. Store in a cool dry place ! YUMMMMY!

APRICOT PEACH COBBLER

Steps:

• Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside. , In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and reserved syrups until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Stir in peaches and apricots. Transfer to a greased 8-in. square baking dish. , For topping, in a large bowl, combine the flour, sugar, baking powder and salt. Add egg and butter; mix well. Spoon over fruit. Bake at 350° for 40-45 minutes or until golden brown. , In a large bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler.