When two stone fruits, peach and apricot, come together and jam, the result is a simple and delicious recipe for homemade jam! Check it out now.
What You Need
Original recipe yields 112 servings
3 cups prepared fruit (buy about 1-1/2 lb. each fully ripe peaches and apricots)
1/2 cup juice from 3 lemon s
1 box MCP Pectin
4-1/2 cups sugar, measured into separate bowl
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Let's Make It
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Peel and pit peaches; pit apricots. Finely chop or grind peaches; set aside. Repeat with apricots. Measure exactly 1-1/2 cups each prepared peaches and apricots into large bowl. Add lemon juice; mix well.
Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.
How to Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
Use Best Quality Fruit When Making Jam or Jelly
The best quality fruit will give you the best jam or jelly. Pick fruit over carefully and remove any damaged or bruised fruit. Underripe fruit contains more natural pectin, resulting in a jam or jelly with a firmer set, but less flavor. Overripe fruit will cause a softer set. For best results, use fruits that are just at their peak of ripeness.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
about 7 (1-cup) containers or 112 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.