Saturday, August 23, 2014

Recipe for Peach and Apricot Jam served at Parish House Inn

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

  1. Prepare jars by boiling them for 10 minutes add the lids and let sit.
  2. Put all the fruit, sugar, water, and lemon juice into a large deep pot.
  3. Gently heat to dissolve the sugar, then bring to a rolling boil.
  4. 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.
  5. Use a potato masher to chop the fruit into smaller pieces as it cooks.
  6. Remove from the heat and stir in the butter.
  7. 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.
  8. 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.