Peach and Apricot Jam

It is no secret to anyone that Peach and Apricot jam is my all time favourite.  In my opinion there is nothing better than the sweet and tart mixture of the two fruits and when its presented in jam form, all condensed together with sugar .... summer on a slice of bread.

The first jam I ever attempted to make was a Peach and Apricot Jam last year.  For my first attempt I was pretty pleased with it but Mrs Bridges it wasn't!  Then I found this recipe and decided to give it another try.  I think this second attempt is probably the recipe that Mrs Bridges uses ;0)

My favourite way to have this jam is pretty simple, but decadent in its own right.  A nice thick slice of a rustic white loaf, good quality farm churned butter and a healthy dollop of jam smeared over the top and I'm like the cat that got the cream!

Peach and Apricot Jam
500g peaches, chopped coarsely
480g apricots, chopped coarsely
375ml water
1 tablespoon lemon juice
880g sugar, warmed

Combine the unpeeled fruit, stones and water in a large saucepan, simmer, covered, for about 20 minutes or until the fruit is soft and pulpy. Remove stones and discard. Stir in lemon juice. Test for pectin.

Add the sugar, stir over heat, without boiling, until the sugar is dissolved. Bring to the boil; boil, uncovered, stirring, occasionally for about 20 minutes or until the jam jells when tested.

Pour hot jam into hot sterilised jars; seal while hot. Invert the jars until cold.

Makes 4 cups of jam
Nine MSN