The hubby and I went to the farmer’s market over the weekend. Our purpose in going was to pick up some huckleberries so I could freeze fruit for the winter for him to enjoy. He has a bowl of fruit every morning with his breakfast. We found the berries but we also found apricots! I was quite excited as I didn’t think I’d have any this year and I was running out of jam and the apricot sauce we both love. We came home with 30lbs of apricots so I made two batches of apricot sauce, one of jam and then I experimented. I didn’t have quite enough good fruit to make another batch of jam but I had other fruit in the refrigerator – strawberries to be exact and figured they would taste good together. It turns out I was right! I made some Apricot Strawberry Jam or Strawberry Apricot Jam – whatever you want to call it. Either way it turned out really delicious.
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Apricot Strawberry Jam
Makes 7 – 8 half pints
- 3 1/2 cups chopped organic apricots
- 3 1/2 cups chopped organic strawberries
- 4 cups granulated sugar
- 1 box low sugar pectin
- 1 TBS fresh lemon juice
- 1 tsp butter (optional)
- Prepare canner and jars as directed.
- Roughly chop fruit and add to heavy bottomed, non reactive stock pot.
- Measure out the 4 cups of sugar into a small bowl. Remove 1/4 cup of the sugar and mix with the pectin.
- Add the lemon juice, sugar/pectin mixture and butter if using (it can help keep foam from forming) to the fruit and heat over med/high heat until the fruit reaches a rolling boil.
- Stir in the remaining sugar and keep stirring until the mixture reaches a rolling boil.
- Boil for one minute then remove from heat.
- Skim off any foam that may have formed
- Pour into sterilized jars, leaving 1/2″ headroom. Add lid and band, fingertip tight.
- Process in a water bath canner for 15 minutes. 20 minutes if over 3,000 ft.
- When processing time is over, turn off the heat and leave the jars in the canner for 5 minutes.
- Remove the jars and let sit overnight undisturbed.
How Was the Apricot Strawberry Jam?
Pretty darn yummy if I do say so myself. This batch made just a little bit more than 8 half pints so I had some to taste test. I decided to have one of my favorite dinners:
yes, I love breakfast for dinner. Two perfect eggs, up with toast and jelly. Since we keep chickens I don’t worry about eating my eggs this way. I know exactly (eggsactly?) where my eggs come from. The jam doesn’t taste like apricot or strawberry. It’s got a totally unique taste that is a combination of the two fruits and it’s not too sweet. I truly despise jams that are overly sugary.
This had that sweet/tart flavor that you get with a fresh picked strawberry combined with the sweetly floral notes of an apricot. It really is a lovely jam. It’s also a lovely color.
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Apricot Strawberry Jam
Description
A delightfully sweet/tart jam that doesn’t taste too much of either fruit but rather is a whole new flavor
Ingredients
- 3 1/2 cups chopped organic apricots
- 3 1/2 cups chopped organic strawberries
- 4 cups granulated sugar
- 1 box low sugar pectin
- 1 TBS fresh lemon juice
- 1 tsp butter (optional)
Instructions
- Prepare canner and jars as directed.
- Roughly chop fruit and add to heavy bottomed, non reactive stock pot.
- Measure out the 4 cups of sugar into a small bowl. Remove 1/4 cup of the sugar and mix with the pectin.
- Add the lemon juice, sugar/pectin mixture and butter if using (it can help keep foam from forming) to the fruit and heat over med/high heat until the fruit reaches a rolling boil.
- Stir in the remaining sugar and keep stirring until the mixture reaches a rolling boil.
- Boil for one minute then remove from heat.
- Skim off any foam that may have formed
- Pour into sterilized jars, leaving 1/2″ headroom. Add lid and band, fingertip tight.
- Process in a water bath canner for 15 minutes. 20 minutes if over 3,000 ft.
- When processing time is over, turn off the heat and leave the jars in the canner for 5 minutes.
- Remove the jars and let sit overnight undisturbed.
Notes
Be sure to follow the instructions for your canner and make any adjustments for your elevation
