It's that time of year for us when the homegrown fruits and vegetables are in abundance at the Farmers Markets. I have made plain peach jam in the past and was never very happy with the result. This year I found a recipe that originated in England, made some adjustment for our measuring system and cooking method. The result was not only foolproof but delicious. I have made a batch a week for several weeks now, and so I will have plenty on hand. because it doesn't use additional pectin, there is a longer cooking time. I found that it could be a hit or miss situation until I used my candy thermometer. It turns out perfectly every time. So enjoy!
Chris Mason, Innkeeper
Parish House Inn Peach and Apricot Jam
|Peach and Apricot Jam|
makes 3 -4 half pints
1 pound peaches, peeled, stoned and cut into small pieces
1 pound apricots, stoned and quartered
3 ½ cups sugar
1/4 cup water
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
- Prepare jars by boiling them for 10 minutes add the lids and let sit.
- Put all the fruit, sugar, water, and lemon juice into a large deep pot.
- Gently heat to dissolve the sugar, then bring to a rolling boil.
- Insert a candy thermometer into the pan and cook the mixture until the temperature reaches 225 degrees. You can put a teaspoonful onto a chilled plate and if it crinkles when a finger is pushed through it is done. If not done, boil another 2 minutes. This may take 10 to 12 minutes.
- Use a potato masher to chop the fruit into smaller pieces as it cooks.
- Remove from the heat and stir in the butter.
- Ladle into the sterilized jars, add lids and rims. Turn upside down on a cloth cover tray for 5 minutes. Turn upright and do not move them for 24 hours. These can also be processed in a canning pot for 10 minutes.
- The jar lids should make a popping sound if they are sealing properly. If that doesn't happen, keep the jam in the refrigerator. It will keep for a long time...if you can keep it from being eaten, that is.