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Strawberry Apricot Jam

July 23, 2014 by Roxy

4-Ingredient Homemade Strawberry Apricot Jam | Roxy's Kitchen All natural, recipe with basic ingredients and no food preservatives, pectin or any other artificial flavors and colors! #jams #preserves #canning

If it’s summer it’s jam making season in our house! I made strawberry jam, apricot jam, peach jam in previous years but this time around I felt like mixing them up a bit so I made Strawberry Apricot Jam. I must say that the finished product was AMAZING with a wonderful flavor and just the right amount of sweetness! My favorite part though was when the jam started simmering and the whole house was filled with the divine smell of apricots mixed with the sweet strawberry aroma!

I love going to the farmers’ market every week to buy fresh fruit and vegetables and when it comes to canning, using locally-grown produce makes all the difference! So go get those juicy, sweet and irresistible strawberries and apricots from your farmers’ market or why not, make it a family trip to go pick your own! I guarantee you will have the best homemade jam ever!

The recipe is simple as usual, with basic ingredients and no food preservatives, pectin or any other artificial flavors and colors!

Time: Prep: 45 min.  Cook: several hours until your jam sets well
Yield: 5 jars of 250ml

Ingredients:

  • 3.3 pounds (1.5 kg) fresh apricots
  • 2.2 pounds (1 kg ) fresh strawberries
  • 5 cups (1  kg )sugar
  • Juice from 1 lemon

Equipment:

  • Jars & lids. Lids should have a gum binder that seals them against the top of the jar.
  • 1 large heavy pot for boiling the jam
  • Wooden spoons for stirring
  • Ladle for distributing jam into jars

 

Directions:

Wash, pit and cut the apricots in quarters. Wash strawberries thoroughly and hull them.

Homemade Strawberry Apricot Jam - Wash, pit and cut the apricots in quarters. Wash strawberries thoroughly and hull them.

Place apricots and strawberries into a large pot, alternating with sugar. If you don’t want to see your jam overflow down the stove make sure you don’t fill the pot more than two-thirds.

Let stand covered in the refrigerator for a few hours.  The fruit will release their juice and the sugar will start to dissolve.

Add the lemon juice and bring the mixture to a boil.  Stir occasionally and skim the foam once in a while.

Homemade Strawberry Apricot Jam - Place apricots and strawberries into a large pot, alternating with sugar.

Reduce heat to medium-low and let the jam simmer, stirring constantly.

Homemade Strawberry Apricot Jam - Reduce heat to medium-low and let the jam simmer, stirring constantly.

Test the thickness of the jam periodically (spoon some jam onto a plate and let it cool). If it’s runny and saucy you need to let the jam cook for some more time.

Homemade Strawberry Apricot Jam - Test the thickness of the jam periodically.

While your jam is simmering, wash the jars in soapy water and rinse them thoroughly. Allow them to drip-dry for 15-20 minutes and then place them in a pan (or right on the rack) in the oven set to 225F (100C) to sterilize the jars. Leave them there until you are ready to pour the jam. Make sure the lids are clean and dry as well before using them.

Carefully remove the jars from the oven. Pour the strawberry apricot jam into hot sterilized canning jars. It’s better to pour half a ladle of jam in each jar to allow the jar to reach almost the same temperature as the jam. Then fill all the jars leaving 1-1.5 cm headspace. This is very important as overfilling can result in a jar that doesn’t seal properly.

Homemade Strawberry Apricot Jam - Then fill all the jars leaving 1-1.5 cm headspace

Wipe the jars with a clean damp paper towel to remove any residue. Place lids on top and cover the jars with a blanket until they are completely cooled. The purpose of the blanket is to allow the jars to cool slowly and help the lids seal properly.

This time I didn’t process the jars in a water bath as I did a few years ago. I just used the blanket trick to sterilize them, same as I did with my peach jam last year and it worked perfectly.

However, if you want to sterilize them using the water bath as well you can do it. You can check out how to do this in one of my previous recipes for strawberry jam or apricot jam.

After the jars are completely cooled if you can press the center of the lid down, it did not seal.  If any jars have not sealed, you can either try processing them again in a water bath or just refrigerate them.

4-Ingredient Homemade Strawberry Apricot Jam | Roxy's Kitchen All natural, recipe with basic ingredients and no food preservatives, pectin or any other artificial flavors and colors! #jams #preserves #canning 4-Ingredient Homemade Strawberry Apricot Jam | Roxy's Kitchen All natural, recipe with basic ingredients and no food preservatives, pectin or any other artificial flavors and colors! #jams #preserves #canning 4-Ingredient Homemade Strawberry Apricot Jam | Roxy's Kitchen All natural, recipe with basic ingredients and no food preservatives, pectin or any other artificial flavors and colors! #jams #preserves #canning

 


5licious – Recipes with Five Main Ingredients or Less
Water, oil for frying, and other essential spices in anyone’s cupboard (salt, pepper, paprika, oregano, basil,  rosemary, chili, curry, bay leaves, thyme, cinnamon , vanilla extract, sugar) do not count!


This recipe was shared at WOW Us Wednesdays Link Party.


I was featured on Dear Creatives, Place of My Taste, The Happy Housie, The Turquoise Home

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Filed Under: 5licious, My Pantry Shelf Tagged With: apricots, caise, capsuni, gem, how to make homemade jam, jam with no preservatives, strawberries, strawberry apricot jam

Comments

  1. Yasir Iqbal says

    December 7, 2016 at 3:19 PM

    Hi Roxy! Thanks for the recipe. Just want to know, what do you would be the shelf life of this. What if we could sell them, How long will it survive without any preservatives?

    • Roxy says

      March 7, 2017 at 12:37 PM

      It can last for years. I made some 3 years ago and still have it.

  2. Jasbir @jasbeeray says

    August 29, 2014 at 10:32 AM

    It looks so lovely. Can I do the same with frozen strawberries? From Foodie Fridays (A cuppa for my thoughts)

    • Roxy says

      September 3, 2014 at 1:01 PM

      Hi Jasbir, Thanks for stopping by! Frozen strawberries would work as well 🙂 !

  3. Stephanie says

    August 18, 2014 at 4:41 PM

    This looks perfect for this time of year! Love that! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  4. Laura@Baking in Pyjamas says

    August 18, 2014 at 5:28 AM

    I love jam but never tried strawberry with apricot before. Sounds great. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  5. Theresa @DearCreatives says

    August 13, 2014 at 5:49 PM

    I made strawberry peach last year and raspberry but, I love apricots. I can’t wait to find some fresh and make this! Thanks for sharing at the party @DearCreatives pinning to my canning board.

  6. Dina@Kitchen Dreaming says

    August 10, 2014 at 9:06 AM

    Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on KitchenDreaming.com ! I hope to see you there!

  7. Cindys Recipes and Writings says

    August 10, 2014 at 8:56 AM

    I love mixed fruit in jams. Thanks for sharing at Foodie Friends Friday!

  8. Julia says

    August 8, 2014 at 12:07 AM

    What luscious looking jam!! I’m pinning it to my berries board. Freshly picked strawberries will be fabulous in this!

    • Roxy says

      August 8, 2014 at 1:20 PM

      Thanks Julia! It really tastes as good as it looks :)!

  9. Tiffany Villard says

    August 4, 2014 at 4:15 PM

    So yummy! I love these jars! Where are they from??? Happy jamming!

    • Roxy says

      August 4, 2014 at 4:46 PM

      I bought them at the dollar store (Dollarama in Canada) because I thought they were cute as well :). This is the first time I used them but I didn’t like how they sealed. If you store the jam in the fridge then it’s fine but otherwise I recommend using better quality ones… I’ve been using Bernardin Mason Jars for a while now and never had problems with them. Happy jamming to you too!

Trackbacks

  1. WORK IT WEDNESDAY - says:
    August 20, 2014 at 9:02 AM

    […] STRAWBERRY APRICOT JAM by ROXY’S KITCHEN | LEMON POUND CAKE by THE CASUAL CRAFTLETE […]

  2. Work it Wednesday No. 61 says:
    August 20, 2014 at 9:01 AM

    […] Strawberry Apricot Jam by Roxy’s Kitchen | Lemon Pound Cake by The Casual Craftlete […]

  3. Work it Wednesday & $200 Amazon Gift Card Giveaway says:
    August 20, 2014 at 8:56 AM

    […] STRAWBERRY APRICOT JAM by ROXY’S KITCHEN | LEMON POUND CAKE by THE CASUAL CRAFTLETE […]

  4. Dani Scherer – Weekend Wandering says:
    August 12, 2014 at 10:30 PM

    […] 4 Ingredient Homemade Strawberry Apricot Jam from Roxy’s Kitchen would be the perfect match to my Basic Freezer Bread. Warm bread just out […]

  5. Weekend Wandering | What I Loved This Week| Living Well Spending Less says:
    August 10, 2014 at 9:05 AM

    […] 4 Ingredient Homemade Strawberry Apricot Jam from Roxy’s Kitchen would be the perfect match to my Basic Freezer Bread. Warm bread just out […]




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