Summary: A delicious way to preserve the best of the season. I adapted this from a recipe in Kim Boyce’s Good to the Grain cookbook.
- 2¼ pounds fresh apricots, halved and pitted but not peeled
- 1 pound fresh peaches, peeled, pitted and cut into thin wedges
- 1 c sugar, perhaps a tad more, depending on how sweet you like your jam
- 3/4 tsp almond extract
- Set up your canning pot, get the water heating and the cans sterilizing. Place a small plate in the freezer.
- In a non-reactive pot over medium heat, put the apricots, peaches and sugar. Stir consistently until the sugar melts, about 5 minutes.
- Turn up the heat to medium-high, and stir/cook until the fruit starts falling apart and you’ve got a good amount of juice surrounding it.
- Stir in the almond extract and hang a candy thermometer from the side of the pot. (This jam should hover around 200° when it’s done.) The jam should start thickening and at about 20 minutes, remove the plate from the freezer and dab about 1/4 tsp on it. If the jam firms up quickly, you’re ready to can. If not, cook/stir for a couple more minutes.
- When your jam is done, ladle into your jars, slide a thin knife or chopstick or something along the inside edges of the jar to let any air bubbles in the jam escape, screw on the lids and bands and process for 12-15 minutes.