Sweet sandwiches: make your own fruit-flavoured jams

The natural sweetness of these jams are perfect for summer days. With these recipes, you can make these jams at a reasonable price.

Makes about 1.5 litres (6 half-pint jars)

• 2-2.5 L (8-10 c) water
• 1.25 kg (2 1/2 lb) ripe peaches
• 3 1.25 x 5-cm (1/2 x 2-in) strips orange zest
• 150 ml (2/3 c) fresh orange juice
• 150 ml (2/3 c) unsweetened white grape juice
• 150 ml (2/3 c) firmly packed light brown sugar
• 15 ml (1 tbsp) fresh lemon juice
• 1 ml (1/4 tsp) ground ginger1. In a large, heavy saucepan or Dutch oven over moderately high heat, bring water to a boil. Add the peaches, two or three at a time, and boil for 30 seconds. Using a slotted spoon, transfer the peaches to a colander and rinse with cold water; the peels should slide off easily. Peel, pit, and coarsely chop the peaches.

  2. In a large, heavy saucepan or Dutch oven, combine the chopped peaches, orange zest and juice, grape juice, brown sugar, lemon juice, and ginger. Over moderate heat, slowly bring the mixture to a boil. Boil, stirring frequently, until the jam thickens, about 30 minutes.

  3. Remove the saucepan from the heat and stir to distribute the fruit evenly; skim off and discard any foam that rises to the surface, and remove and discard the orange zest. Spoon the hot jam into six wide-mouthed, warm, sterilized 250-millilitre (1/2-pint) jars, leaving a six millimetre (1/4-inch) space between the top of the jam and the rim of the jar. Wipe the rims, cover, label, and date. Store the jars of jam in the refrigerator for up to two months.

Makes 1 litre (4 half-pint jars)

• 500 g (16 oz) dried apricots
• 800 ml (3 1/2 c) orange juice
• 175 g (3/4 c) sugar
• 15 ml (1 tbsp) lemon juice
• 2 ml (1/2 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground ginger1. In a large, nonreactive saucepan or Dutch oven, combine the apricots, orange juice, and sugar. Over moderately high heat, bring the mixture to a boil; reduce the heat, cover the saucepan, and simmer for 30 minutes.

  2. Stir in the lemon juice, cinnamon, and ginger. Remove the saucepan from the heat and let the mixture cool to room temperature.

  3. Transfer the mixture to the bowl of a food processor or blender. Whirl until the mixture is pureed. Spoon the puree into four wide-mouthed, warm, sterilized 250 millilitre (1/2-pint) jars, leaving a six millimetre (1/4-inch) space between the top of the jam and the rim of the jar. Wipe the rims, cover, label and date. Store the jam in the refrigerator for up to three weeks or in the freezer for up to one year.

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