Apricot Strawberry Jam or Strawberry Apricot Jam? Take Your Pick

apricot strawberry jam, strawberry apricot jam

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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

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  • 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:

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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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