Apricot peach preserves...little jars of gold

This is one of the first recipes I posted on Hot dogs & wine. These little pots of golden jam are heavenly and go perfectly on a slice of toast in the morning or, as Sophie and I like it,  solo on a spoon.

Canning can seem like a daunting task for some...I know I used to think it was. Some might also think it's a whole lot of trouble when you can simply buy ready-made jam at the store...it's NOT and it's so much better than anything store-bought...trust me, it's worth the effort. In small batches, making preserves is not overwhelming, it can actually be quite enjoyable.

Last week I spotted some apricots at the supermarket and I jumped on them. I don't often see them and when I do, no matter what they cost, I buy them. I also purchased some beautiful peaches to add to the apricots and give the preserves a different texture/taste. Both fruit were not ready for cooking when I bought them so I let them soften, ripen and sweeten up before cooking them down into the sweetest most delicious preserves EVER.

I made 6 small mason jars of apricot peach preserves.  It took me, at the most, an hour and a half to make  and they are truly divine. We just finished the batch I made late last summer and now I am starting to stock up again...small batches at a time.


  • Approximately 2 dozen apricots, pits removed and sliced thinly
  • 4-5 peaches, pits removed and sliced thinly
  • Approximately 1 cup of sugar, more or less depending on the sweetness of the fruit
  • A pinch of cinnamon


In a cast iron pot, bring all the ingredients above to a boil, constantly stirring. Lower the heat to medium high and stir every few minutes, making sure the mix does not stick to the bottom and burn. In the meantime, wash 6 little mason jars (125ml) and boil them in water for a good 10 minutes. Lay them out on a clean towel to be filled once the preserves are ready. You will know the preserves are done once they are no longer runny; approximately 45 minutes. Fill the mason jars, seal them and boil them in the same pot of water you used to sterilize the jars. I boil them for at least 10 minutes. Remove the filled jars from the boiling water and lay them lid side down on the towel for another 10-15 minutes. Once they've cooled off a bit, flip them right side up and let them cool completely before refrigerating. You will hear the lids pop as they cool...it's a good sign.


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