apricot strawberry jam

Apricot Strawberry Jam

  • Author: Patty


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



  • 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.


Be sure to follow the instructions for your canner and make any adjustments for your elevation

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