Anna Olson's Peach Apricot Preserves

Peach Apricot Preserves

Makes about 10 cups (2.5 L) preserves

• 1 lb peeled and diced fresh 450 g peaches
• 1 lb pitted fresh apricots, sliced 450 g
• 1⁄2 cup lemon juice 125 mL
• 6 cups sugar 1.5 L
• 2 cups pasteurized honey 500 mL
• 3 tbsp freshly grated ginger 45 mL
• 3 tbsp finely grated lemon zest 45 mL
• 2 x pouch liquid pectin

1. Prepare jars for preserving by washing and air-drying. Wash Snap lids by hand and air-dry. Wash all utensils to be used in preserving (tongs, ladles, funnel, etc). Prepare a large pot of water, bringing up to a simmer while preparing preserves.
2. Bring peaches and apricots up to a simmer with lemon juice then cook for 10 minutes, stirring often, until fruit is soft. Stir in sugar, honey, ginger and zest and return to a simmer. Cook for 15 minutes, stirring often. Stir in pectin and hold jam over low heat while packing jars.
3. To pack jars, warm Snap lids in hot tap water (not boiling water). Immerse jars to be filled into the large pot of water and simmer for three minutes. Remove and tip over on a clean tea towel to drain. Using a jam funnel, ladle preserves into jars, filling to 1⁄4" from the top. Wipe any preserves that dripped on the top of the jars and screw on Snap lids until "finger tight" (do not tightly fasten). With tongs, immerse filled jars into boiling water and boil for 15 minutes. Carefully remove jars from pot and let cool upright on a tea towel.
4. After jars have cooled to room temperature, check that the lids have sealed (the lids should appear concave, and should not move when the top is pressed). Any jars that have not sealed should be stored in the fridge and consumed. Label and date jars and store in a cool dry place for up to a year.