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Canning ~ Recipe

Apricot Strawberry Jam or Strawberry Apricot Jam? Take Your Pick

by
Patty
-
August 19, 2019

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, Strawberry Apricot Jam

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.

chopped apricots and strawberries in pot for jam

  • 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.

make jam

  • 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 jam into jars

  • 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.

apricot strawberry jam, strawberry apricot jam

  • 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:

breakfast for dinner

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.

apricot strawberry jam

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

apricot strawberry jam
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A delightfully sweet/tart jam that doesn’t taste too much of either fruit but rather is a whole new flavor

  • Author: Patty

Ingredients

Scale
  • 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

Did you make this recipe?

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About

Recently moved from the rural life of Montana to the small city of Brattleboro, Vermont, Patty Woodland is navigating the urban life of sidewalks and neighbors once again. She will share life in her small city, the books she reads, and as always, the delicious food she cooks and bakes.

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