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Peach & Apricot Jam

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Prep Time - 15mins
Cook Time - 12mins


2 1/4 cups just ripe apricots stoned & quartered
2 1/4 cups just ripe peaches or mix of peaches and nectarines stoned & cut into bite sized chunks
4 cups granulated sugar
1/2 cup water
2 tbsp lemon juice + skin of ½ an unwaxed lemon

Apricot and Peach Jam


1. Put 3 small plates in the freezer to test set.

2.Put all the ingredients in a preserving pan or similar and heat gently to dissolve the sugar crystals (stirring frequently with a wooden spoon).

3. Bring to a rolling boil for 10 minutes and keep stirring.

4. Take off the heat and check for set by putting a few drops on a chilled saucer.

5. Allow to cool for 30 second in the fridge and if it crinkles when a finger is pushed through it, it’s ready.

6. If not boil for another 2 minutes and repeat this testing process until a set is achieved.

7. Remove any scum with a spoon if necessary.

8. If the jam is looking a bit too chunky use a potato masher to gently squash the fruit.

9. Ladle into warm sterilised jars and apply lids or wax discs and cellophane lids.

10. Makes 3 standard sized jars.


Sourced from: fabfood4all

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