Oh how I love Fischer-Wieser peach preserves. My Costco in Fort Worth carries the big jars of it seasonally, and I’ll buy a few at a time. Damn good stuff. I use it in barbecue sauces, as a topping on ice cream, and as the J in PB&J sandwiches.
Apricots are far better than peaches and this proves it:
Interesting. I generally find apricots tarter, but it all depends, I guess, on ripeness of both fruits and the particular variety.
The Wachau, the wine growing district on the Danube river west of Vienna, terraces the sides of the mountains to grow grapes and uses the flatlands for plum and apricot orchards.
Most of the stonefruit goes to make booze. The Austrians are a very sensible people.
That’s not even remotely proof, given that recipe would be improved 10,063 times by changing the apricots for peaches. Cherry/Peach is classic. 
I’ve never even seen dried peaches (I’m sure they exist you don’t need to link to them thx) but dried apricots seem to be in the top 5 most common dried fruits. As stated, they definitely have a different water and sugar thing going on.
I have a suspicion that peach trees are a lot more finicky and sensitive than apricot trees; if you think about where they’re typically grown, it’s in relatively warm states like South Carolina, Georgia, Texas, etc… but not tropical states like Hawaii, etc… Apparently they have both a chilling requirement of moderately cold weather, as well as a need for summer heat.
Apricots, by comparison are more cold hardy, so they are more commonly grown.
Well, at least you didn’t say Potsie.
But I submit that apricots are at least Richie Cunningham.
Peaches have been bred to travel better than apricots. Apricots are like English peas and pineapple, most people have never had a good one. Apricots and peas both begin to lose their sugar content within minutes of being picked. If you don’t have your own tree or vine, you just have no idea. And pineapples (so I’m told) never ripen completely if picked in time to ship well. Everyone I’ve ever known who visited Hawaii came back spouting orgasmic tangles of gibberish in an attempt to describe good pineapple.
A good apricot beats a great peach any day and twice on Sunday. But the so-so peaches you can get at the grocery store are significantly better than the lousy apricots next to them.
As to the preserves, peaches make for mushy jams. And they turn an unappetizing brown unless you use tons of lemon, which spoils the peachy goodness. Apricots can better than peaches too, and that’s my second favorite way to eat them. Canned peaches are just slimy.
The nut at the center of an apricot is also one of the more delicious things in the world. It’s like a super-concentrated almond that’s been steeped in brandy. Nom nom nom!
We don’t get good peaches here, they’re either hard and green or bruised and mushy. Cooked peaches taste like canned peaches to me no matter what form they’re cooked in, cobblers or pies or jam. Blah… Give me apricots any time, even canned. When my daughter was young I used to make a pure white pudding with milk and Junket powder, put it in little dishes, and top it with an apricot half. Voila! ‘fried eggs’!
If you’re making peach jam use half the sugar called for. If you’re making apricot jam, give up on your sour swill. Most jam recipes are based on depression era fruit to sugar ideals which try to stretch the fruit with lots of sugar and look for bitter fruits to stretch it further. Just use more peaches and less sugar.
peaches, apricots, y’all are comparing…erm, nevermind.
Look almost everyone of you is wrong. Peaches and Apricots both have their own charms when picked and eaten at the proper level of ripeness.
I’ve had peaches that I consider nasty and inedible (I’m looking at you, so-called “white peach”) and an improperly ripened apricot is inedibley sour.
Canned peaches are ok tasting, very sweet and sugary but missing much of the peach experience. Fresh peaches are always best. Cooked peaches (pies cobblers etc) are yucky.
Apricots when picked at the proper ripeness are firm, tart and sweet and if left to sit a few days will soften, sweeten, lose the tartness and gain juiciness. This is somewhat of a skill as it is easy to accidently let them sit too long and then they rot quickly. Not a big fan of preserves, but had an apricot pie once that was acceptable. Dried apricots are ok but too concentrated and chewy for my tastes.
Yeah, you guys go ahead and hog the peaches and me and Kimstu will be over here negotiating division of the apricots.
And probably poisonous.
In 1993, the New York State Department of Agriculture and Markets tested the cyanide contentof two 220 gram (8 oz) packages of bitter apricot kernels imported from Pakistan that were being sold in health-food stores as a snack. The results showed that each package, if consumed entirely, contained at least double the minimum lethal dosage of cyanide for an adult human.
Apricots also hold up better in the cooking process because of their inherent firmness. Peaches don’t have that.
I’ve seen peach preserves in limited quantities around my way but they only appear during a small window during the summer.
Heated/strained apricot preserves are the home cook’s version of the glaze you put over a fruit dessert like a tart, btw 
I love making jam. Most years I make far more than I can eat.
I refuse to eat store bought jam. Even the best is nowhere near the flavor of mine.
One year I found a local vineyard that grew Concorde grapes. The jelly I made from that was SO different than the crap sold at grocery stores! Everyone who tasted it was amazed.
I could go on, but now I need to go eat some toast with jam!