The flavor of summer, captured in a delicious homemade peach apricot jam, subtly spiced with ginger, and sweetened with honey.
Looking for more peach recipes? You’ll love brown butter peach crumb bars, peach lattice pie, peaches and cream cake, and plum galette.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Jam
Preserves the Fresh Flavors of Summer. Stone fruit season is short, and I love to make the most of it by cooking and baking as much as I can with peaches, cherries and apricots. And as someone who makes a LOT of homemade jam every year, I can tell you that there’s just no comparison to the corn syrup laden jams at the grocery store.
Perfect for Gifts. If I’m planning on gifting jars of jam that are going to be stored at room temperature (like in a pantry), then I will always process the jars in a water bath to make sure the jars are sealed. This preserves the jam for 1-2 years so it doesn’t spoil. But for jam that my own family will be eating, I simply fill my jars with hot jam, screw on the lids, cool to room temperature, and then store them in my freezer. If you have the freezer space, this is a great option for keeping the jam fresh, without needing to bother with the canning process. By the time next summer rolls around, we’re usually finishing the last few jars of jam from the freezer, and it’s time to make more.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Peaches and Apricots. Be sure to choose the freshest peaches and apricots that you can get, during peak season.
- Ginger. A little ground ginger adds a lovely spicy note to this sweet jam.
- Lemon Juice. Adds tartness, as well as works as a natural thickener to set the jam.
- Pectin. My recipe calls for classic powdered pectin, which sets the jam to a gel consistency.
- Sugar + Honey. For a little more depth of flavor, I added some honey along with granulated sugar to sweeten the jam.
- Butter. Just a teaspoon of butter is all you need to reduce any foam on the jam after cooking it.
Instructions
- Peel, pit and chop the fruit. In a large stock pot, combine the chopped fruit with the lemon juice and ginger.
- Over medium heat, bring the fruit to a simmer, and simmer for a few minutes until soft and juicy. Mash the fruit slightly, but be sure to leave chunks of fruit, too.
- Sprinkle the pectin over the bubbling fruit, and stir it in, then add the sugar and honey. Increase the heat to high, and bring to a vigorous boil, while stirring constantly (wear an oven mitt to protect your hand against splatter and steam burns). Once the fruit is boiling hard enough that the bubbles can’t be stirred down, continue to boil and stir for 1 full minute. This boiling process activates the pectin to “set” the jam. Remove from the heat and stir in the butter (to reduce any foam).
- Immediately ladle the hot jam into clean jars. Wipe the rims of the jars clean, and screw on the lids.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How much jam does this recipe make?
You’ll get about 4 – 4 1/4 cups of jam (enough for 4 “half-pint” jars).
How do I make a small batch for just 1 jar of jam?
You can easily cut the recipe down to 1/4 to make a single jar of jam.
Do I need to peel the peaches and apricots?
Yes, you need to peel the fruit first. The peels will give the jam an unpleasant texture to this peach apricot jam.
Can I make this recipe with just peaches or apricots?
Sure, if you want to pick just one, you can make this recipe with just peaches or apricots.
Will this recipe work with frozen fruit?
Fresh, in season fruit is best for homemade jam, but you can use frozen if you need to. Canned fruit is not suitable.
Resources
A helpful resource on making and storing homemade jam and fruit preserves, with a guide on types of pectin, tips for freezing and canning jam, and links to favorite jam recipes:
How to Make and Store Homemade Jam and Fruit Preserves
You Might Also Like
Apricot Almond Cake Peach Crumb Bars Peach Pie Peaches and Cream Cake
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Peach Apricot Jam
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Hot Sterilized Jam Jars with Lids/Rings
Ingredients
- 1 ½ lbs ripe peaches (4 medium sized peaches)
- ½ lb ripe apricots (4 apricots)
- ½ tsp ground ginger, optional
- 2 tbsp lemon juice (from 1 small lemon)
- 2 tbsp "classic" powdered pectin
- 1 cup granulated sugar
- ½ cup honey
- 1 tsp butter
Instructions
- Peel, pit and chop the fruit. In a large stock pot, combine the chopped fruit with the lemon juice and ginger.
- Over medium heat, bring the fruit to a simmer, and simmer for a few minutes until soft and juicy. Mash the fruit slightly, but be sure to leave chunks of fruit, too.
- Sprinkle the pectin over the bubbling fruit, and stir it in, then add the sugar and honey. Increase the heat to high, and bring to a vigorous boil, while stirring constantly (wear an oven mitt to protect your hand against splatter and steam burns). Once the fruit is boiling hard enough that the bubbles can't be stirred down, continue to boil and stir for 1 full minute. This boiling process activates the pectin to "set" the jam. Remove from the heat and stir in the butter (to reduce any foam).
- Immediately ladle the hot jam into clean jars. Wipe the rims of the jars clean, and screw on the lids.
Notes
- Refrigerator: If eating the jam right away, you can store it in the refrigerator for up to 1 month.
- Pantry: To store the jam at room temperature for up to 18 months, like in your pantry, or to give away as gifts, be sure to can the jars of jam in a hot water bath, according to standard canning procedures. This ensures the lids are properly sealed to protect against contamination.
- Freezer: If you want to avoid canning the jam, and you have the freezer space, you can simply freeze the jars of jam for up to 12 months. To store the jam in the freezer, be sure to leave 1/4 inch “head space” at the top of the jars to allow for expansion as the jam freezes. Thaw out in the refrigerator overnight before eating.
Leave a Reply