Monday, August 12, 2013

Peach Apricot Jam

One of my readers recently sent me a recipe for Peach Apricot Jam, and since peaches are currently being harvested in my neck of the woods (and probably where you live as well!), I thought this particular recipe would be a timely offering.

Peach Apricot Jam

 
2 1/2 cups apricots, crushed
2 cups peaches, crushed
1 package MCP pectin (powdered)
1/4 cup lemon juice
7 cups sugar
1/4 tsp. butter
 
Measure the fruit crushed--you'll need a bit more fruit than what's listed because when you crush the fruit you lose volume. Place the measured fruit into a very large, stainless steel pot. Measure out the sugar and set it aside for now. Add the pectin and the lemon juice to the pot with the fruit and turn the heat on to high. Bring the mixture to a full rolling boil on high heat while stirring constantly.
 
Quickly stir in the sugar and return to a full rolling boil; boil for 4 minutes, stirring constantly. Remove from heat and add the butter. Stirring occasionally, allow the jam to settle for 4 to 5 minutes, so the fruit is dispersed throughout the jam. Skim off any foam that collects on the top.
 
Ladle the jam into clean, hot pint or half-pint jars, filling to with 1/8 inch from the top.
 
Wipe the jar rims and threads using a wet paper towel or cloth and cover with the two-piece lids, screwing the bands on tight.
 
Place the jars in the canner that has been filled half full with simmering water. Make sure there is a rack on the bottom of the canner so the jars sit off the floor of the canner. When all your jars are in, make sure the water covers them by 1 to 2 inches. Add simmering water if necessary to cover them adequately.
 
Cover the canner and bring the water to a boil. When the water comes to a full boil, start the processing time as follows:
 
0 - 1,000 feet in altitude: 10 minutes
1,001 - 3,000 feet: 15 minutes
3,001 - 6,000 feet: 20 minutes
6,001 - 8,000 feet: 25 minutes
8,001 - 10,000 feet: 30 minutes
 
When the processing time is complete, carefully lift the lid and remove the jars from the water. Set them on a surface that has been covered with a folded towel and allow them to sit undisturbed until completely cool. Check the lids to make sure a tight seal has formed; if a jar didn't seal properly, it will need to be refrigerated and used within about 3 week.
 
Once the jars have sat for about 12 - 24 hours, remove the rings and wipe down the jars and lids before storing.
 
Enjoy the season of harvest!
 
Georgia

2 comments:

  1. Hi, I'm new to your blog & I'm at Sam's club right now buying your book! Love it! I'll be making my pickles later today!

    Please stop by when you have a moment, I love company, and new friends are always welcome!

    Mary

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  2. Hi, Mary-

    Thanks for buying my book! It's certainly pickle canning season. :)

    I'll check out your site, Ocean Breezes and Country Sneezes. Love the name!

    Blessings,
    Georgia

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