This post may contain affiliate links for products that I endorse and use. If you buy from one of the links, I earn a commission at no cost to you.
An easy peach and apricot jam recipe? Yes, please!
I love jam. At any given time, I probably have 5 jars in my fridge, and an unopened one or two jars in my pantry. My favorite is apricot, hands down.
In the summer, I sometimes go overboard with fruit. Especially peaches and apricots. You can’t really get them any other time of year. And when you do, they’re not good. So when I see some at the farmer’s market, I usually buy a bunch.
The trouble with apricots and peaches (well, any fruit really) is that once they are ready to be eaten, you have to eat them. It’s easy to over-calculate the number of peaches you can eat in yogurt or as a snack (who me?) It’s easy to have a bunch of perfectly ripe peaches go bad in front of your eyes. When you can only get them for a few weeks out of the year, that is a sad day.
So I make jam. Not a hardcore, sterilize everything in sight kind of jam. Just a simple mixture of fruit with a bit of sugar, lemon, and some flavoring. This is the kind of jam that will last in your fridge for a few days, so you want to slather it on toast or swirl it in every bowl of oatmeal you eat.
You can flavor this with whatever you want — bourbon, grand marnier, or if you want a liquor free option, you can use vanilla or almond extract. I chose chardonnay because I had some leftover and it seemed like it would compliment the fruit nicely, and it did.
If you like your jam really sweet, you can add more sugar. I made this peach and apricot jam recipe to taste mostly of fruit with just a bit of sweet.
Chardonnay Peach and Apricot Jam
This super easy and quick peach and apricot jam recipe gets a hint of flavor from chardonnay, and is delicious anywhere you want to slather it.
Ingredients
- 10 ripened peaches pitted and sliced
- 5 apricots pitted and sliced
- 1/2 cup sugar
- Juice of 1 lemon
- 1/2 cup Chardonnay
- Pinch salt
Instructions
- Put the peaches, apricots, sugar and lemon in a saucepan with about 1/4 cup water. Bring to a boil, reduce, and simmer until fruit is broken down and jam is thickened. Add the chardonnay, continue simmering until it coats the back of a spoon with no drips. It will thicken up as it cools.
- Let cool completely, and store in a clean mason jar in the fridge. Use within a week at most.
Notes
Storing leftovers: Store in a mason jar in the fridge for up to one week.
Variations: You can sub any wine or liquor for the chardonnay, or leave it out and add a teaspoon or two of your favorite extract.
Pairs well with: Double Toasted French Toast, Gluten-Free nut and Seed Bread, Japanese Milk Bread Rolls
Nutrition
Calories: 116kcalCarbohydrates: 27gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 339mgFiber: 3gSugar: 24gVitamin A: 826IUVitamin C: 12mgCalcium: 12mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!
