DH recently had a trip to visit family in the Okanagan, the Interior of British Columbia. Famous for their orchard fruit and vineyards. They even have a town called Peachland, imagine that! He also brought home these lovely Apricots:
Traveling back to the Island from the Okanagan is about an 8 hour trip. Peaches and Apricots will spoil quickly, so once we had eaten some of the fresh fruit I decided to make jam with what was left. Although I did not get very much, one and a half jars of jam is perfect for DH and I to store in the refrigerator.
With the remaining 5 Apricots, and 8 peaches, first they were peeled, then sliced adding to a pot.
Bring to a simmer on low medium heat, stirring frequently. Simmer 1 hour, continuing to stir, and from time to time, I mashed the fruit with a potato masher to help the process along.
I did not even add in any pectin – it really did not need it. Ladle the hot Jam into sterilized jars and top with the lids. With one and a half jars of jam, this will get eaten up in no time, so once the jam had cooled, into the refrigerator they went.
But first, I spread some jam on toasted, buttered, bread….Damn…this was a mighty, tasty, fine jam. Next year I want a case of peaches, and a case of Apricots….this is my new favorite homemade jam! If you love peaches and apricots, this is a jam for you.