There’s something truly special about homemade jam that store-bought just can’t match. Our apricot strawberry jam recipe combines the natural sweetness of ripe apricots with the bright, tangy flavor of fresh strawberries. This perfect balance creates a spread that’s bursting with summer goodness all year round.
Ingredients
To craft the perfect Apricot Strawberry Jam, we carefully select fresh and natural ingredients that bring out the vibrant, sweet, and tangy flavors. Each component plays a crucial role in achieving the ideal texture and taste. Here is what we need:
- 3 cups ripe apricots, pitted and chopped
- 2 cups fresh strawberries, hulled and halved
- 4 cups granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon fruit pectin (optional for thicker jam)
- 1/2 teaspoon vanilla extract (optional for added depth)
| Ingredient | Quantity | Preparation |
|---|---|---|
| Ripe apricots | 3 cups | Pitted and chopped |
| Fresh strawberries | 2 cups | Hulled and halved |
| Granulated sugar | 4 cups | – |
| Freshly squeezed lemon juice | 1/4 cup | From 1-2 lemons |
| Fruit pectin (optional) | 1 tablespoon | Use for thicker jam |
| Vanilla extract (optional) | 1/2 teaspoon | Adds subtle aroma |
By combining ripe apricots and fresh strawberries, we capture the essence of summer sunshine in every jar. The lemon juice acts as a natural preservative and enhances the fruit’s natural pectin, helping the jam to set beautifully. For those who prefer a firmer spread, adding fruit pectin will speed up the thickening process without overpowering the natural flavors.
Equipment Needed
To create our Apricot Strawberry Jam, having the right equipment ensures a smooth process and perfect results every time. Here is what we need:
- Large heavy-bottomed saucepan: This prevents burning and allows even cooking when simmering the fruit mixture.
- Wooden spoon or heat-resistant silicone spatula: Essential for stirring the jam without scratching your pot.
- Measuring cups and spoons: For precise ingredient measurements, accuracy is key.
- Sharp knife and cutting board: To chop apricots and hull strawberries efficiently.
- Ladle: Helps transfer the hot jam to jars safely and cleanly.
- Sterilized glass jars and lids: For storing the jam and preserving freshness.
| Equipment | Purpose |
|---|---|
| Large heavy-bottomed saucepan | Even heat distribution and simmering |
| Wooden spoon / silicone spatula | Stirring without scratching the pan |
| Measuring cups and spoons | Accurate measuring of ingredients |
| Sharp knife and cutting board | Prepping fresh fruit |
| Ladle | Safe transfer of hot jam to jars |
| Sterilized glass jars and lids | Proper storage and preservation |
We recommend sterilizing jars by boiling or using a dishwasher’s sterilize cycle. This step safeguards the jam’s shelf life and flavor.
Having these tools in place allows us to focus on crafting our vibrant apricot and strawberry blend that retains its sweet and tangy notes beautifully.
Prep Work
Before we start cooking our Apricot Strawberry Jam, careful preparation of the fruit is essential to achieve the perfect texture and flavor. Let’s get our apricots and strawberries ready for the jam-making process.
Preparing the Apricots
- Select ripe apricots: Choose apricots that are soft to the touch and have a rich orange color.
- Wash thoroughly: Rinse the apricots under cool running water to remove impurities.
- Pit and chop: Using a sharp knife, carefully cut the apricots in half and remove the pits. Chop the apricots into small, uniform pieces about ½ inch in size to ensure even cooking and an ideal jam texture.
Tip: Removing any bruised or overly soft spots helps maintain a fresh flavor and prevents bitterness in the jam.
Preparing the Strawberries
- Pick fresh strawberries: Select strawberries that are bright red, firm, and fragrant.
- Clean well: Gently rinse the strawberries under cold water, avoiding soaking them to preserve their flavor.
- Hull and dice: Remove the green stems and hulls with a small paring knife. Dice the strawberries into pieces roughly the same size as the apricots to maintain a uniform consistency in the jam.
| Ingredient | Preparation Step | Size/Measurement |
|---|---|---|
| Apricots | Pit and chop | ½ inch pieces |
| Strawberries | Hull and dice | Similar size as apricots |
Remember: Uniform cutting ensures consistent cooking and helps our Apricot Strawberry Jam blend its sweet and tangy flavors perfectly.
Making the Jam
Let’s transform our carefully prepped apricots and strawberries into a luscious Apricot Strawberry Jam by following precise steps. Each phase enhances the flavors and ensures perfect texture.
Cooking the Fruit Mixture
Start by placing the 3 cups of chopped apricots and 2 cups of diced strawberries into our large heavy-bottomed saucepan. Cook over medium heat, stirring gently but consistently with a wooden spoon or silicone spatula. This gradual warming allows the fruits’ natural juices to release fully, creating a rich base.
Watch as the mixture begins to bubble lightly after about 10 minutes. The softening fruit will meld together, exuding a vibrant aroma that signals the start of our jam’s transformation. Maintaining medium heat prevents scorching and preserves the fresh fruit flavors.
Adding Sugar and Pectin
Next, carefully stir in 4 cups of granulated sugar and 1/4 cup of freshly squeezed lemon juice. The lemon juice not only balances sweetness but boosts natural pectin, crucial for setting.
If desired, incorporate fruit pectin now according to package instructions to achieve a firmer jam texture. Stir continuously until the sugar fully dissolves; this is key to a smooth, stable jam without graininess.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Granulated Sugar | 4 cups | Sweetens and helps preserve jam |
| Lemon Juice | 1/4 cup | Enhances pectin and flavor |
| Fruit Pectin (optional) | As per package | Thickens jam for firmer consistency |
Boiling and Testing Jam Consistency
Bring the mixture to a rolling boil over high heat. Stir constantly to avoid sticking or burning. Maintain this boil for about 10-15 minutes or until the jam thickens noticeably.
To test consistency, place a small spoonful of jam on a chilled plate. Let it cool for 1-2 minutes then gently push with your finger. If the surface wrinkles and resists moving, the jam is ready. If not, continue boiling and test every few minutes.
“The moment when the jam’s surface wrinkles under your finger is the sweet spot confirming perfect set.”
Once confirmed, remove from heat immediately to preserve vibrant flavors and avoid overcooking. Scoop the hot jam into sterilized jars and seal tightly.
Canning and Storage
Proper canning and storage techniques are essential to preserve the fresh flavors and texture of our Apricot Strawberry Jam. Following these steps ensures safety and extends shelf life while maintaining the vibrant, delicious quality of our jam.
Sterilizing Jars
To sterilize jars, we must eliminate any bacteria or impurities that can spoil our jam. Here’s how to do it effectively:
- Wash jars and lids in hot, soapy water. Rinse well.
- Place jars upright on a rack in a large pot. Cover completely with water.
- Bring to a rolling boil and boil for 10 minutes to sterilize.
- Keep jars hot in the simmering water until ready to fill to avoid breakage.
- For lids, avoid boiling; instead, soak in hot (not boiling) water for a few minutes.
Pro Tip: Sterilizing jars is critical to prevent contamination and ensure the jam stays fresh over months.
Filling and Sealing Jars
Filling and sealing correctly helps lock in freshness and flavor. Follow these steps:
- Use a ladle to fill hot jars with boiling jam, leaving ¼ inch headspace at the top.
- Remove air bubbles by gently running a clean, non-metallic spatula around the inside edges.
- Wipe jar rims with a clean, damp cloth to remove residue.
- Place lids on jars and screw bands on until fingertip tight, not overly tight.
| Step | Detail | Measurement/Time |
|---|---|---|
| Headspace | Leave space for expansion | ¼ inch |
| Air bubble removal | Run spatula around inside edge | Until no bubbles remain |
| Lid tightening | Screw bands fingertip tight | Not overly tight |
“Proper sealing creates a vacuum that preserves the jam’s texture and prevents spoilage.”
Cooling and Storing the Jam
Cooling and storing jam correctly finishes the preservation process:
- Place filled jars upright on a towel-lined countertop.
- Allow jars to cool undisturbed for 12 to 24 hours. You will hear a popping sound as jars seal.
- After cooling, test seals by pressing the center of each lid. A properly sealed lid should not flex or pop.
- Label jars with the date and contents.
- Store in a cool, dark place away from direct sunlight.
Storage Tip: For optimal flavor and shelf life, consume homemade jam within 12 months.
| Cooling & Storage Step | Instruction | Timeframe/Notes |
|---|---|---|
| Cooling | Let jars cool undisturbed | 12–24 hours |
| Seal testing | Press lid centers after cooling | Lid should not flex or pop |
| Storage environment | Cool, dark, and dry place | Up to 12 months ideal storage |
Maintaining these canning and storage steps ensures our Apricot Strawberry Jam remains safe, flavorful, and ready to enjoy year-round.
Tips for the Best Apricot Strawberry Jam
To create the most flavorful and perfectly textured apricot strawberry jam, we follow essential tips that maximize the natural sweetness and balance the tanginess of the fruits.
Choose Ripe, Quality Fruit
Start with ripe apricots and fresh strawberries. Overripe fruit can cause the jam to become too soft while underripe fruit may lack sweetness and flavor intensity. Always select fruit that is:
- Firm yet tender
- Vibrant in color
- Free from bruises or blemishes
Balance Sweetness and Acidity
The key to bright flavor lies in balancing sweetness with acid. We recommend:
- Using 4 cups of granulated sugar to achieve the right sweetness.
- Adding 1/4 cup of freshly squeezed lemon juice to enhance natural pectin and brighten flavors.
Lemon juice acts as both a flavor enhancer and a natural preservative.
Use Fruit Pectin for Perfect Texture
If you prefer firmer jam, add fruit pectin as per the package instructions. Pectin helps the jam set quickly and hold shape without needing extended cooking that could darken the fruit’s vibrant color and reduce freshness.
| Ingredient | Purpose | Notes |
|---|---|---|
| Granulated sugar | Sweetener | Adjust to taste, more sugar = sweeter jam |
| Lemon juice | Acidifier & preservative | Enhances pectin function |
| Fruit pectin | Thickener | Optional, for firmer jam |
Evenly Chop the Fruit
Cutting apricots and strawberries into uniform ½ inch pieces ensures even cooking and consistent texture. Uneven cuts lead to an inconsistent final jam with lumpy or mushy sections.
Cook with Medium Heat and Patience
Begin cooking the fruit on medium heat to gently release natural juices without burning. Stir often with a wooden spoon or heat-resistant silicone spatula. Once sugar and lemon juice are added, bring the mixture to a rolling boil, maintaining temperature for about 10–15 minutes or until jam thickens.
Test Jam Consistency Properly
Use the plate test to check if the jam is ready:
- Place a spoonful on a chilled plate.
- Let it sit for a minute.
- If the jam wrinkles when pushed with a finger, it’s done.
This simple test ensures we achieve the perfect spreadable yet thick texture.
Sterilize Jars Thoroughly
To extend shelf life and maintain flavor, sterilize jars by:
- Boiling them for at least 10 minutes, or
- Using the dishwasher’s sterilize cycle.
Make sure jars are completely dry before filling to prevent contamination.
Leave the Correct Headspace
When filling jars, leave about 1/4 inch of headspace to allow for expansion during sealing and avoid leakage or spoilage.
Cool Jars Upright and Avoid Disturbance
Place filled jars upright on a clean towel and allow them to cool undisturbed for 12–24 hours. Test seals by pressing the lid center; a sealed lid won’t flex or pop.
“Great jam is born not only from fresh fruit but also from attention to every detail—from fruit selection and preparation to cooking and proper canning.”
By following these tips closely, we ensure our apricot strawberry jam bursts with vibrant flavor, smooth texture, and lasts beautifully for months to come.
Conclusion
Making apricot strawberry jam at home is a rewarding way to enjoy fresh, vibrant flavors any time of year. With the right ingredients and careful preparation, we can create a perfectly balanced spread that’s both sweet and tangy.
By paying attention to details like fruit ripeness, cooking time, and proper jar sterilization, we ensure our jam stays delicious and safe for months. This recipe invites us to savor the best of summer fruits while adding a personal touch to every jar.
Let’s embrace the process and enjoy the rich taste of homemade apricot strawberry jam on toast, desserts, or as a gift to share with loved ones.
Frequently Asked Questions
What ingredients are needed to make apricot strawberry jam?
You need ripe apricots, fresh strawberries, granulated sugar, freshly squeezed lemon juice, and optionally fruit pectin and vanilla extract for added texture and flavor.
Why is lemon juice important in homemade jam?
Lemon juice enhances the fruit’s natural pectin, helps preserve the jam, and balances sweetness with a touch of acidity.
Can I use fruit pectin in this jam recipe?
Yes, adding fruit pectin helps thicken the jam for a firmer texture without compromising the fresh fruit flavor.
What equipment is necessary for making apricot strawberry jam?
You need a heavy-bottomed saucepan, wooden spoon or silicone spatula, measuring cups and spoons, knife and cutting board, ladle, and sterilized glass jars with lids.
How should I prepare the fruit before cooking?
Select ripe apricots and strawberries, wash thoroughly, remove bruised parts, hull and dice strawberries, and chop apricots into uniform ½ inch pieces for even cooking.
How do I know when the jam is ready?
The jam is ready when it reaches the desired thickness, which you can test by placing a spoonful on a chilled plate—if it gels and wrinkles when pushed, it’s done.
What is the proper method for sterilizing jars?
Sterilize jars by boiling them in water or using a dishwasher’s sterilize cycle to ensure cleanliness and prolong jam shelf life.
How should I store homemade apricot strawberry jam?
Store cooled, sealed jars in a cool, dark place. Consume within 12 months for best flavor and freshness.
Can I add vanilla extract to the jam?
Yes, vanilla extract is optional but adds a warm, subtle flavor that complements the fruit blend.
What tips help make the best apricot strawberry jam?
Use ripe, firm fruit, maintain the right sugar and lemon juice ratio, chop fruit evenly, cook over medium heat patiently, and follow proper jar sterilization and sealing steps.