Name: Apricot and Peach Jam
Prep time: 10 min
Cook time: 20 min
Yield: Makes 4 x 250ml jars
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

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.

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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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.