Spicy Peach and Apricot Jam

This jam is reminiscent of a summer peach pie because we added cinnamon and allspice for added flavour.


Yield: Makes 6 cups (1.5 L)

Spicy Peach and Apricot Jam


  • 6 medium peaches, peeled and pitted
  • 8 medium apricots, pitted
  • 2 tbsp (25 mL) lemon juice
  • 1 pkg (57 g) Certo Crystals
  • 5 1/2 cups (1.375 L) sugar
  • 1 tsp (5 mL) cinnamon
  • 1/2 tsp (2 mL) allspice


  1. Finely chop peaches and apricots. Combine fruit with lemon juice and Certo in a Dutch oven.
  2. Place Dutch oven over high heat. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar and spices. Continue to stir and cook over high heat until mixture returns to a full rolling boil.
  3. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir and skim foam for 5 minutes.
  4. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per 1 tbsp: 51 calories, 0 g fat, 0.1 g protein, 13.3 g carbohydrate, 0.3 g fibre, 1 mg sodium