Apricot and Peach Jam

Remove stones from the apricots and place in a food processor with Wattie's Peaches Sliced in Light Syrup. Blend until pulpy.

Place fruit pulp and Chelsea Jam Setting Sugar into a large heavy based saucepan (approx. 6 litre capacity). Heat fruit and sugar over low heat, stirring occasionally until the sugar dissolves. Add the butter and bring to a rapid boil.

Boil for 4 minutes, carefully skimming off any foam that forms on the surface during cooking.

Test for set - spoon a small amount of jam onto a cold plate. Allow to cool slightly then draw your finger through the jam. If the surface wrinkles, remove from the heat. If the surface doesn't wrinkle, continue boiling for another 2 minutes and test for set again.

Pour the jam into sterilized jars. Cool a little until you are able to screw on the lids.