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.