Easy Apricot Strawberry Jam Recipe: A Sweet Delight
Create a delicious homemade apricot strawberry jam with this simple recipe, perfect for preserving summer fruit flavors. This jam is sweet, fruity, and easy to make.
Equipment
- large pot
- Water bath canner/stockpot
- Jar holder
- Ladle
- knife
Ingredients
- 8 cups apricots approx. 2 quarts
- ⅓ cup lemon juice
- 7 cups white sugar
- 5 pint canning jars
Instructions
- Halve the apricots, remove the pits, and trim any blemishes or bruises.
- Wash and sterilize the jars and lids by boiling them in a water bath and keep them in the bath until ready to use.
- Combine apricots, lemon juice, and sugar in a large pot. Heat on medium-high until boiling, stirring occasionally.
- Reduce heat to a gentle boil and cook for about 25 minutes until thickened, skimming off any white foam that rises to the top.
- Ladle jam into sterilized jars, leaving 1/4 inch headspace. Remove air bubbles with a knife, wipe rims clean, and place lids on top.
- Place jars in a boiling water bath canner, ensuring they are covered with water. Boil for 15 minutes.
- Turn off the heat and carefully transfer jars to a cloth-covered surface to cool completely. Store sealed jars in a cool, dark place.
Notes
Use firm apricots and remove any blemishes. While sugar aids setting and preservation, it can be adjusted. Apricots are low in pectin, requiring longer cooking; adding pectin can achieve a thicker texture. Over-set jam can be used for cheese boards, while runny jam is great for yogurt or ice cream. Properly sealed jars last up to a year, while opened jars need refrigeration. Always sterilize jars to ensure food safety.