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Stone Fruit and Almond Jam {Recipe}

Stone Fruit and Almond Jam recipe from Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day by Donna Currie

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Stone Fruit and Almond Jam. Photo credit: Donna, Cookistry

Cooks&Books&Recipes {Dee}:

I told you all about aebleskivers — and gave you Donna’s easy & quick recipe —  here. What I forgot to give you is ideas on what to serve with the aebleskivers. And really, that’s pretty darn critical. First I get out the peanut butter, because I love the nuttiness with breakfast foods like pancakes, waffles, even plain ol’ toast. But for me, PB requires something sweet, like jam. Luckily, Donna has the solution: her recipe for Stone Fruit and Almond Jam.

Author Donna Currie on Stone Fruit and Almond Jam:

I love the flavor of peaches and almond together, which is the inspiration for this jam. You can use any stone fruits you like. Peaches, plums, apricots, or nectarines would be my choice.

When these fruits are in season, choose those with no bumps or bruises, though it’s fine if they are a little under-ripe. When stone fruits are out of season, you can find them frozen. Better yet, freeze some extra when the fruit is in season and then you can make this jam year-round.

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Stone Fruit and Almond Jam

Featured Recipe From: Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day

Yield: 1 Pint


3 cups stone fruit, such as peaches, nectarines, apricots, or plums

1⁄2 cup sugar

1⁄4 teaspoon kosher salt

1 teaspoon pure vanilla extract

1⁄2 teaspoon almond extract

2 tablespoons instant pectin


1. Peel the fruit. You can use a serrated peeler or cut an X in the bottom of the fruit and blanch in a pot of boiling water for 30 seconds, then transfer to a bowl of ice water. You should be able to slip off the skin. Cut open the fruit, remove the pit, and chop the flesh into 1⁄4-inch dice.

2. Place the chopped fruit, sugar, and salt in a medium saucepan and cook over medium heat until most of the water is gone, the fruit is soft, and the mixture has thickened a bit, 10 to 20 minutes depending on what kind of fruit you used.

3. Take the pan off the heat and stir in the extracts. Let it cool to room temperature, then stir in the pectin. Stir well, then transfer to a storage container and refrigerate. Use the jam within a week.

© 2014 Donnie Currie

Reprinted with permission from Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day, by Donna Currie (Taunton Press)

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