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Apricot and Peach Jam
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Apricot and Peach Jam

Harness the taste of summer with this delicious homemade jam. Made easy with jam setting sugar, this is a fail-safe recipe for first-time jam makers.

Makes 4 x 250ml jars
Prep Time 10 minutes
Cook Time 15-20 minutes
Ingredients
1 kg apricots
410 g can Wattie's Peaches Sliced in Light Syrup
1 kg bag Chelsea Jam Setting Sugar
10 g butter
4 250 ml jam jars and lids

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Remove stones from the apricots and place in a food processor with Wattie’s Peaches Sliced in Light Syrup. Blend until pulpy.
Step 2
Place fruit pulp and Chelsea Jam Setting Sugar into a large heavy based saucepan (approx. 6 litre capacity). Heat fruit and sugar over low heat, stirring occasionally until the sugar dissolves. Add the butter and bring to a rapid boil.
Step 3
Boil for 4 minutes, carefully skimming off any foam that forms on the surface during cooking.
Step 4
Test for set - spoon a small amount of jam onto a cold plate. Allow to cool slightly then draw your finger through the jam. If the surface wrinkles, remove from the heat. If the surface doesn’t wrinkle, continue boiling for another 2 minutes and test for set again.
Step 5
Pour the jam into sterilised jars. Cool a little until you are able to screw on the lids.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 kg apricots
410 g can Wattie’s Peaches Sliced in Light Syrup
1 kg bag Chelsea Jam Setting Sugar
10 g butter
4 250 ml jam jars and lids
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