A delightful homemade jam combining the sweetness of strawberries and the tartness of apples, perfect for spreading on toast, scones, or using in desserts.
YIELD
60 servingsPREP
25 minCOOK
35 minREADY
1 hrsChef Tips
- Sterilizing Jars: Wash jars in hot soapy water, rinse well, then place in a 250°F oven for 10 minutes or boil in water for 10 minutes to sterilize.
- Prevent Overflow: Use a wide, large pot to handle the bubbling mixture safely.
- Avoid Burns: Handle hot jam and jars with care—use tongs or oven mitts.
- Check Consistency: If the fruit isn’t tender before adding sugar, the jam may not set properly—ensure it’s soft first.
Optional Variations
- Vanilla Twist: Add a split vanilla bean or 1 teaspoon vanilla extract after removing from heat.
- Spiced Jam: Include a cinnamon stick or a pinch of ground cinnamon during simmering.
- Smoother Texture: Mash the fruit with a potato masher or blend slightly before adding sugar.
Yields approximately 4-5 cups of jam, filling 4-5 eight-ounce jars.
Ingredients
Directions
- Prepare the Fruit: Wash, hull, and halve the strawberries. Peel, core, and quarter the apples, then cut the quarters into thin slices.
- Combine Ingredients: Place the strawberries, apples, lemon juice, and water in a large, heavy-bottomed pot.
- Cook the Fruit: Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to low and simmer, uncovered, for 10-15 minutes, or until the fruit is tender.
- Warm the Sugar (Optional): While the fruit simmers, you can warm the sugar by placing it in a heatproof bowl in a low oven (about 200°F) for 5-10 minutes. This helps it dissolve faster but is optional.
- Add Sugar: Stir the sugar (warmed or not) into the pot until fully dissolved.
- Boil to Set: Increase the heat to high and bring the mixture to a rapid boil. Boil, stirring frequently to prevent sticking, until the jam reaches the setting point (10-20 minutes).
- Test the Setting Point: Place a small plate in the freezer beforehand. Drop a small amount of jam onto the cold plate, let it cool for a minute, and push it with your finger. If it wrinkles, it’s ready. If not, boil a few more minutes and retest.
- Rest the Jam: Remove from heat and let the jam stand for 5 minutes to evenly distribute the fruit.
- Jar the Jam: Carefully ladle the hot jam into warm, sterilized jars, leaving about ¼ inch of headspace. Seal with lids.
- Cool and Set: Let the jars cool completely at room temperature. The jam will fully set as it cools.
Comments
Nutrition facts are kinda screwy. Serving size 259grams??? That seems a bit high. Anyone know what the facts would be for 1 tsp serving size???
We've adjusted the serving size to a more reasonable portion size. 1 tsp sounds awfully small for a single serving, 1 tablespoon might be more reasonable.
When you have as many food allergies as I do it's worth a few extra calories! You can curve the calories by using demerdemerera sugar and fresh fruit that you pick and freeze. Less chemicals that way too!
2 pounds of suger????
Im using 1 and thats already quite sweet. The pectine in the apple and lemon juice will help set the jam and you wont get the crazy caramel taste instead of fruit.
Too much sugar... suggest zero sugar...
Then you won't have jam, only fruit puree.
Too much sugar... suggest zero sugar... or little honey to add
That's a lot of sugar I added one cup was plenty
What is “warmed sugar “?
Warm the sugar in the oven, self explanatory I would have thought!
Why do we need to warm the sugar as in how does it affect the process? How long do you keep it in the oven and at what temperature?
Chef here, it's basically just you don't want your jam dropping in temperature so you hear the sugar to keep the temperature up
Jam recipes are usually around a pound of fruit to a pound of sugar anyway but I agree sometimes too much sugar will overpower the strawberries .
Why two cups of water ??? After well over an hour mine still never reached setting point. Wish i had used no.2 recipe. No water. Apples and strawberries dont need it.
How many quarts does a recipe make?