Homemade jams are simple, easy, and need just three ingredients. This apricot peach jam is made with fresh apricots and peaches. It's low in sugar, and made without any pectin in less than 30 minutes.
Homemade jam reminds me of mom every single time. As a kid, I'd sit on the dining table surrounded by loads of fruit while she sorted them. Back then, my favorite part of jam making was mashing the fruit with my little hands. Unlike me, mom always prepared her jam mixture the night before, and let the fruit and sugar macerate in the fridge overnight. She said it made for a softer, more delicious jam.
About this jam
Homemade jam is a simple and easy process. And, if you make a small quantity like I am making today, the jam gets done in just about 30 minutes. Apricot jam is absolutely delicious. And, peach jam is also absolutely delicious, but apricot and peach jam together? Absolute heaven. A must-try if you love stone-fruit jams.
In fact, I make many small varieties of jams during the year rather than one large batch of a single fruit. Therefore, I do not can my jams. And yet, I have also given you the canning process below if you choose to can this jam.
Today, I am using a combination of apricots and peaches. But, you can use just one fruit, all peaches, or all apricots. I have made an apricot jam with you before, which uses the same process with just one fruit. And, if you don't like apricots, you can also use plums. See my plum peach jam without pectin.
Ingredients and substitutes
- Apricots - Use fresh apricots when they are at their peak in season. Pick ones that are ripe but firm and at their sweetest. These will give you the best color.
- Peaches - Use any fresh peaches you get. In particular, ripe peaches are the best for jams.
- Sugar - As always, I like my jams more fruity instead of just loaded with sugar. So, I always use less sugar. But, if you like it sweeter, you can add more sugar. In fact, you can add about a cup more, and it will still be less sweet than commercial jams.
- Lemon Juice - Helps bring out and enhance the sweetness of the fruit.
- Flavoring - I never add any other flavor to my jams because I prefer to let the character of the fruit shine through. I know, often people add vanilla or liquors, which is an option but not with me. I love the good old unflavored jams just like mom made them.
Kernels in jam - Truth or myth?
When my mom made apricot or peach jam, she'd add in a few kernels in the jar. She said it adds a slight bitterness to the jam and also helps preserve it longer. However, I'm not sure about this one. In fact, I have tried both methods and not given it much thought. It didn't feel any different to me. So it's up to you. You can break a few seeds and add the kernels. The seeds are not easy to crack, but a hammer will do the job.
Step by step instructions (save/pin)
Prepare Fruit
- First, blanch the apricots and peaches in hot water for 5 minutes to remove the skin. Marking an X on the fruit helps to peel them easily later (see video).
- Next, peel and cut the fruits in half. Remove the seeds/pits (save the pits/seeds).
- Then, roughly chop the apricots and peaches.
- Place in a deep heavy bottom pan.
- Add sugar, lemon juice, star anise, and cinnamon stick.
Cook Jam
- Place on medium-high heat until the sugar is dissolved.
- Mash the fruit with a potato masher (optional).
- Let the mixture comes to a rolling boil. Let it boil for 2 minutes.
- Then, turn the heat to a medium-low simmer.
- Let simmer for about 20 to 25 minutes.
- Meanwhile, place two ceramic plates in the freezer for jam testing.
- After almost 15 to 20 minutes, you will see the mixture has darkened, thickened, and reduced.
- Remove one of the plates from the freezer for testing.
Testing the Jam
- Place a small amount on the mixture on the plate. The cold plate will help cool the mixture instantly and give you a good indication if the jam is ready.
- You may need to do this once or a couple of times depending on how soon you start checking.
- If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers -Â it's done.
- Let the Jam cool for about 10 mins before you pour it into a warm sterilized jar leaving ¼ inch of the top.Â
- Use a clean sterilized knife or spatula to move the jam a bit - this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.Â
- Top the lid and screw on rings (that come with the canning jars).
- Place a piece of wax paper on the top before you place the cap on tightly.
Sterilizing
- Sterilize two 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C. This will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off).
- Don't forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack on the bottom of a large stockpot.
- Half fill the pot with water
- Pour the jam into the hot sterilized jar as explained above and close the lid.
- Bring the water in the pan to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes.
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight - the cover should not move at all.
- Store in a cool, dry place.
Storage
- If canning the canned jam will stay in a cool, dry place in the pantry for up to a year or more.
- When not canned, the jam will remain at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date, so you know what is in and when you made it.
Frequently asked questions?
A napage or apricot glaze is made with apricot jam. You can use my apricot jam instead. Having said that if you don't mind the flavor of peaches. Yes, you can use this jam as well.Â
I shared how to make a napage in the F&Q here
You do not need pectin for jam making. Fruits have natural pectin that is developed in the process of jam making. There is no evidence that pectin prolongs the shelf life of food. Adding pectin helps to make jams faster but not necessarily better. The slow natural process of jam making results in a more fruity and wholesome jam just like traditional jam making.
Most fruits like apple, raspberries, grapes, cranberries, currants, blackberries, strawberries, blueberries as well as apricot and peaches have enough natural pectin that when combined with sugar and acid like lemon juice can produce enough jell for jam.Â
The texture and consistency of the jam will depend on the way you cut the fruit. If you leave large chunks of fruit, you will have a preserve with pieces of fruit. If you desire a smoother jam - pulse the fruits in the food processor before you start making the jam.Â
Yes, you can pit the apricot and peaches ahead of time. If you plan to make this apricot jam without pectin place the apricot, sugar and lemon juice in a glass or stainless steel bowl. (Never use aluminum for marinades or soaks) Let it rest in the fridge until you are ready to cook the jam. The advantage of the added time in the refrigerator works in favor of the jam by softening the fruit and making for a soft fruit jam.
yes, this jam freezes well for up to a year. I find placing the jam in ziplock bags and laying them flat in the freezer works best for me. They thaw quickly, I can store them in small quantities, and because they lay flat, they use less space in the freezer.
What can you do with Jam? How else can you use homemade jam?
No matter what jam you make there is so much you can do with it other than just spread it on toast. I often use jam in my macarons for a quick fruit filling. My kid love to help me make shortbread cookies so they can stick their thumb in the center and add jam. Nothing beats the luxury of fresh homemade fried donuts fills with a jam that melts in the mouth. These Linzer cookies are made every year for gifts using any or all types of jams I have from that year.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest
Apricot Peach Jam
Print Pin Share on Facebook Save Recipe Add to Favorite Share by Email RateDescription
Ingredients
- 1 lb (500 g) Apricots
- 1 lb (500 g) Peaches
- 1 lb (500 g) Sugar
- 1 tbsp Lemon juice
- 1 Star anise (optional)
- 1 Cinnamon stick 3-inches (optional)
Instructions
Prepare fruit
- Blanch the apricots and peaches in hot water for 5 minutes to remove the skin. Marking an X on the fruit helps to peel them easily later (see video).
- Peel and cut the fruits in half. Remove the seeds/pits. (save the pits/seeds).
- Roughly chop the apricots and peaches.
- Place in a deep heavy bottom pan.
- Add sugar, lemon juice, star anise, and cinnamon stick.
Cook jam
- Place on medium-high heat until the sugar is dissolved.
- Mash the fruit with a potato masher (optional).
- Let the mixture comes to a rolling boil. Let it boil for 2 minutes.
- Then turn the heat to a medium-low simmer.
- Let simmer for about 20 to 25 minutes.
- Meanwhile, place two ceramic plates in the freezer for jam testing.
- After almost 15 to 20 minutes you will see the mixture has darkened, thickened, and reduced.
- Remove one of the plates from the freezer for testing.
Testing the jam
- Place a small amount on the mixture on the plate. The cold plate will help cool the mixture instantly and give you a good indication if the jam is ready.
- You may need to do this once or a couple of times depending on how soon you start checking.
- If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers - it's done.
- Let the Jam cool for about 10 mins before you pour it into a warm sterilized jar leaving ¼ inch of the top.
- Use a clean sterilized knife or spatula to move the jam a bit - this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars).
- Place a piece of wax paper on the top before you place the cap on tightly.
Sterilizing
- Sterilize two 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C; this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off).
- Don't forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack on the bottom of a large stockpot.
- Half fill the pot with water.
- Pour the jam into the hot sterilized jar as explained above and close the lid.
- Bring the water in the pan to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes.
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight - the cover should not move at all.
- Store in a cool, dry place.
Storage
- If canning the canned jam will stay in a cool, dry place in the pantry for up to a year or more.
- When not canned, the jam will remain at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date, so you know what is in and when you made it.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
You may also like
Danielle Wolter
Cannot wait to make this. I am a sucker for apricots and will have a bunch of fresh peaches soon I need to do something with. Great recipe!
Veena Azmanov
Thanks, Danielle. Let me know how it was
Charla
I love the lengthy detail on how to perfect this jam. I haven't made jam in several years so need to try out this recipe for sure.
Veena Azmanov
Thank you, Charla. I love making jam
Jack
This is jam delicious, can't wait to try it in my next cake!
Veena Azmanov
Thank you, Jack
Bry
I love apricots and peaches so will definitely try this jam out. Never thought to combine the two, so am excited to see how this turns out! xx
Veena Azmanov
Thank you, Bry
Bintu | Recipes From A Pantry
You just can't beat homemade jam and this sounds absolutely delicious! It has been a while since I have made my own but I might just give it a try!
Veena Azmanov
Thank you, Bintu. Let me know how it was if you do try it.