I love making jam for the winter, and this recipe for apricot and peach jam is one of my favorites. I use only fresh fruit to create a real homemade taste. This jam can be served for breakfast, added to yogurt or used for baking.
Step-by-step cooking recipe
Remove the seeds from the fruit, randomly slice the fruits and cover with sugar.
Leave to stand for a couple of hours or overnight.
Bring the jam to a boil, boil for half an hour on low heat and roll it into sterile jars.
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