Ingredients
The following ingredients have 4 Servings
- 450 g just ripe apricots (stoned & quartered)
- 450 g just ripe peaches or mix of peaches and nectarines (stoned & cut into bite sized chunks)
- 785 g granulated sugar
- 100 ml water
- 2 tbsp lemon juice + skin of ½ an unwaxed lemon
Instruction
- 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.
