Enjoy peach and apricot jam all year long with this jam recipe
-
Loading... - Sophia Afari
- 31 Aug 2022
- 64 Views
- 0 Like
- 0 Comment
The peaches this summer have been the best I’ve ever had. Maybe that’s because I’m pregnant so everything tastes better, or maybe it’s just a good year for peaches. I have been eating at least one peach a day, and last week I wanted to get a bit more creative with them. So I bought a bunch of peaches and apricots and decided to make jam.
I wanted a jam that wasn’t too sweet but was bursting with peach flavor. In order to achieve this, there were a few steps I took during the recipe testing process. I found that the best ratio of peaches to apricots was 3-to-1 — so for every apricot, I needed three peaches. The apricots are a bit more tart than the peaches but really help to enhance the overall flavor of the jam. The second step was to leave the skins of the peaches and the apricots on. So much of the flavor is contained in the skin of a fruit. Just make sure to wash your fruit really well when you bring it home from the store, and try to buy organic if you can. Lastly, I don’t use pectin in my jams. Pectin is naturally occurring in fruit, and the addition of lemon juice helps with the jamming process.
Right now, I am slathering this jam on anything I can get my hands on — biscuits, waffles, English muffins. I am even putting it in my yogurt with a few fresh peach slices. The next thing I’ll try to use the jam for is a peach cobbler cinnamon roll. As you can see, I am really trying to take advantage of peach season. Read More...
