Peach and Apricot Jam
- 1 kg peaches and apricots, cleaned and chopped finely
- 1 kg jam sugar
Put all the fruit in a pan, mix in the sugar and heat until all the sugar is dissolved but do not boil. Add the knob of butter then bring the jam to a rolling boil and boil like this for 4 minutes. A rolling boil is when stirring it the jam does not subside but keeps boiling. Leave to cool for 10 minutes then put into sterilised warm jars, put on lids and leave to cool.