Apricot Strawberry Jam or Strawberry Apricot Jam? Take Your Pick

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.

All Amazon links are affiliate links which means if you make a purchase I receive a small commission (at no additional charge to you)

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.

Comments? Questions? Leave them HERE

Apricot Strawberry Jam

Print Recipe

Pin Recipe

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 1x2x3x

• 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)

Cook Mode Prevent your screen from going dark

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