Apricot-Peach Pie Jam

There is nothing better than homemade jams and jellies and I have my tried and true Grape, Blackberry and Strawberry that I make every year. However, I absolutely love the flavor of Apricots and Peaches combined but have never put them together when making jam.
I was very excited to see how they would work together in a freezer jam recipe. The end result was absolutely luscious. My first bite was so surprising because it tasted just like pie and when you add it to an English Muffin it is heavenly.

Apricots have a smooth sweet taste and are not as juicy as peaches which is good because it gave the jam a slightly firmer set which I really enjoyed. The light golden-yellow color just brightens up your morning. Isn't it amazing what delicious colorful food can do for your mood.

Now I am dreaming of ways to use it in grilling glazes - can't wait to experiment.

Print Recipe

Ingredients

1 pound peaches
1 pound apricots
2 tablespoons fresh lemon juice
5 cups sugar
3/4 cup water
1 box of Sure Jell Fruit Pectin
6 plastic containers with tight fitting lids (1-2 cup size containers)

Directions

1. Wash and rinse plastic containers and lids in hot water. Note: you can also use glass containers with tight fitting lids.
2. Prepare fruit:  do not peel apricots but discard pits and finely chop. You will need 1 1/2 cups chopped apricots. Peel, pit and finely chop peaches.  You will need 1 1/2 cups chopped peaches.
3. Measure exact amount of prepared fruit in a large bowl.
4. Measure exact amount of sugar into prepared fruit.  Mix well, Let stand 20 minutes; stirring occasionally.
5. Stir box of pectin and 3/4 cup water in a small saucepan. Pectin will start out lumpy but bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
6. Stir pectin mixture into fruit mixture and stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.  Note: a few crystals may remain
7. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover.
8. Let stand at room temperature 24 hours until set.  Store in freezer for up to 1 year.  Thaw in refrigerator.

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Authored by +Terri Henkels

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