Peach Apricot Surprise Jam

Created 19 Aug 2015 14:32, Updated 19 Aug 2015 14:57

Honey Sweetened Peach Apricot "Surprise" Jam

from my own whims

I had some apricots and peaches in the house that needed dealing with, so I tossed them together. I wasn't completely happy with the result in the pot, but it's entirely possible the flavors will meld and improve on the shelf. So I'm going to hold out judgement until I crack open a jar in a couple months (while also wistfully wishing I had just made another batch of the apricot rosemary jam from Food In Jars, on which this method is very loosely based, and which I'm sure the peaches would have been a fine addition to).

Anyway, since I made this up as it cooked, the amounts are approximate except for the fruit, honey, and pectin. I also have this nagging feeling I'm forgetting something. But no matter; this recipe note is just to help me in case someday I decide to experiment with this again.

5 c pitted, unpeeled peaches and apricots, pureed to desired consistency (approx. 2 lbs each apricots and peaches)
1 c (12 oz) honey
1 star anise
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 T fresh ginger, grated
1 T rum
1 T balsamic vinegar (I used a blend of apple flavored and plain since I was out of apricot, or use lemon juice)
1 T low-sugar powdered pectin

Puree the fruit to desired consistency in a food processor or blender. Measure into a pot and add all the rest of the ingredients except the pectin. Bring to a boil and then cook to desired thickness. I added the pectin right at the end when I realized it wasn't setting. Fish out the star anise and discard.

Pour into sterilized jars and process for 15 minutes (+1000 altitude), or store in the fridge or freezer. My batch filled exactly five half-pint jelly jars.

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Page tags: apricotsjampeaches

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