Apricot jam is the lighter, nectarine the darker with some visible fruit chunks.

On a recent trip to visit Mom, the summer fruit was ripe. Picked up apricots, strawberries, and nectarines. We share some of the fruit with friends and snacked on a bunch too. Even with all of that, there were enough apricots and nectarines to make home-made jam. Yum.
Here is Grandma’s tried and true peach jam recipe, which also works well for apricot and peach. The nectarine jam is made as written. For the apricot jam it can be made as written, or add about 1/2 C of crushed pineapple.

Peach Jam (makes ~6-7 pints)

4 C chopped, slightly crushed peaches (or nectarines, or apricots)
3 T frozen orange juice concentrate
4 C sugar - divided
(if apricot jam, optionally add 1/2 C crushed pineapple)

Place chopped/crushed fruit, orange juice concentrate, and 1 C sugar in a large pot (optionally also add pineapple if making apricot jam). Place pot over medium heat and bring to full rolling boil while stirring with a wooden spoon (metal can get too hot). For a full rolling boil, the bubbles should not stop when the jam is stirred.
Boil 3 minutes.

Add 1 C sugar, boil 3 minutes
Add 1 C sugar, boil 3 minutes
Add 1 C sugar, boil 10 minutes

Ladle the hot jam into sterilized jars and top with lids, screw lids on finger tight. Allow jars to cool on counter. Jar lids should self-seal as the jars cool - you’ll hear them popping as they get sucked down onto the jars. After jars are cool, your jam is ready to enjoy! Store sealed jars in cool dark cupboard. If any jar lids don’t seal, place those jars in fridge to use first. (Seal test - press down on the jar lid. If you can press it down, your jar isn’t sealed)

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