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Strawberry Apricot Jam makes about 8 8-oz jars

  • 2 lb strawberries, hulled and quartered
  • 2 lb apricots, pitted and cut in chunks
  • 3 Tbsp lemon juice
  • 4 c sugar
  • 1/4 c apricot brandy (optional)
  • 1/2 tsp unsalted butter

Sterilize canning jars and get your canning set-up ready — you’ll need to prepare a hot water bath to process the jars once you’ve filled them with jam.

Combine the fruit, lemon juice, brandy, and sugar in a large pot. Let sit 30-60 minutes, allowing the sugar to draw some liquid out of the fruit. Break up some of the fruit with a potato masher, if you like.

Add butter to the pot (it helps reduce foaming) and place the pot over a medium-high flame. Bring to a boil, stirring often. When the jam comes to a rolling boil, turn heat down to medium, the cook, stirring occasionally, until it passes a jelly test.

Remove from heat. Ladle into clean jars leaving 1/4 inch head space. Seal and process for 15 minutes in a boiling water bath. Cool jars, label, and store in a dark cool place.