Honey Peach Apricot Jam

Peaches plus apricots plus honey combine for a desert-island worthy jam!

apricot peach jam

What are your three desert-island foods? The three foods that you can’t live without? The three delicacies that cure a bad mood, soothe hurt feelings, and brighten your day?

My desert-island foods have always been a rosy, vine-ripened tomato; dark, bittersweet chocolate; and a luscious, juicy peach. But fast on their heels are little, bitter pickling cucumbers and tangy apricots. As a result, my garden usually overflows with tomatoes and cucumbers, and I have both a peach tree and an apricot tree producing backyard fruit. Sadly, cacao doesn’t grow here!

The apricot tree usually is finishing up about the time the peach tree is ready to harvest. Since both fruits go well together, I often combine them. Here I used honey for a mellow flavor. And the peaches were courtesy of Washington State Fruit Commission Canbassador program, since my backyard peaches all seemingly ripened on the same day and were gone.. poof.. in a flash.

What is a Canbassador?

As a Canbassador my job is to make all kinds of wonderful preserved Washington fruit items and then write about them. I must say, it’s one of the best “jobs” I have ever held.

How to Make Jam

Find out more about the jam setting point in this previous post.

Check out our water bath canning tutorial.

Honey Peach Apricot Jam
Peaches plus apricots plus honey combine for a desert-island worthy jam!
Recipe type: Soft Spreads
Serves: 6 (half-pint) jars
Prep time: 
Cook time: 
Total time: 
  • 3 cups diced peaches
  • 3 cups diced apricots
  • 3 Tablespoons lemon juice
  • 2 cups honey
  • 2 ½ cups granulated sugar
  1. Add all ingredients to a large saucepot or Dutch oven.
  2. Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
  3. Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 25 minutes.
  4. Spoon hot jam into prepared jars, leaving ¼ inch headspace.
  5. Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
  6. Process in a water bath canner for 15 minutes. Remove and let cool completely.

Full disclosure: This recipe was made with peaches I received from the Washington State Fruit Commission.

by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

August 22, 2018

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