A couple of weeks back my neighbours came round with news that their apricot tree was overflowing and would I like some? Obviously I was Super Excited about this and planned a new life as one of those women who Does It All and still has time to make jam. Only when I went out to get aforementioned apricots there were alot, but not enough to make peach jam. Future crushed, despite the fact that it wasn’t even mine and actually they were being very kind. I stressed for a bit (first world problems) and then went down the greengrocers and bought some peaches. Peach and Apricot Jam. Happy days.
600g Peaches (3 peaches)
Half a large lemon
A knob of butter
You will also need a saucepan, a small saucer and some sterilised jam jars to fill.
How to make Peach and Apricot Jam
Remove the skin from your peaches (place in boiled water for 1 minute with an x cut at the bottom or slice off) and cut the peaches and apricots into chunks. The size I go with tends to be ‘as small as I can be bothered with’. I should point out here that my apricots disolve completely into goop but the peaches do hold their shape a bit, personally I like this texture but you can always cut your peaches smaller if you don’t like big chunks in your jam.
Put the chopped fruit, lemon juice and water into a saucepan, bring to the boil and simmer for 15 minites (or until the fruit is soft). Stir every now and again. Jam can burn so you need to use a decent saucepan that can cope with things boiling for quite a while in it. I used a le creuset but you can also buy jam pans especially for the job.
Take the saucepan off the heat, stir in the sugar until it has all dissolved. Try not to think about how much sugar jam contains.
Stir in the butter.
Put back on the heat and bring to the boil. Boil for 15 minutes. After this take the saucer out of your fridge and put a bit of jam on it, put it back in your fridge for 3 minutes and then check to see if its set, if it is it should sort of wrinkle when pushed with your finger. If it doesn’t then continue to boil it for a few more minutes.
Once you’re happy with the consistency of your jam pour it into warmed sterilised bottles and then feel super pleased with yourself. Celebrate with tea.