Sour Cherry Apricot Jam

sour cherries and apricots in a pot

Sour cherries and apricots are two of my very favorite summer fruits, so it’s hard to believe that I’ve never combined them before. And yet, here we are.

Sour cherries and apricots after maceration

I love the flavor that combining these two brings and the finished color practically glows.

Cooked sour cherry apricot jam in the pot

I realize that in some parts of the country, sour cherries are now out of season. Know that this jam could be made with frozen cherries if fresh are now but a memory.

four jars of sour cherry apricot jam

Sour Cherry Apricot Jam

Yield: makes 7-8 half pints

Ingredients

  • 3 pounds sour cherries, pitted
  • 1 1/2 pounds apricots, pitted and chopped
  • 2 1/2 cups sugar
  • 1 tablespoon calcium water
  • 1 tablespoon Pomona's Pectin

Instructions

  1. Prepare a boiling water bath canner and enough jars to hold 8 half pints.
  2. In a low, wide, non-reactive pot, combine the pitted cherries, chopped apricots, 2 cups sugar, and the calcium water. Stir to combine.
  3. Set pot over high heat and bring to a rolling boil. Reduce heat to medium-high and cook at a vigorous boil for 20 to 25 minutes, until the volume has reduced by at least one-third.
  4. Stir pectin into the remaining sugar and stream it into the cooking jam, using a whisk to stir to help prevent clumps.
  5. Return the contents of the pot to an active boil and cook for an additional 2 minutes and then start looking for signs of thickening (it should be pretty clear as Pomona's pectin sets quickly). Once you see some thickening, remove the pot from the heat.
  6. Funnel the jam into the prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  7. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
http://foodinjars.com/2018/07/sour-cherry-apricot-jam/

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6 Responses to Sour Cherry Apricot Jam

  1. 1
    Melissa says:

    Oh, I’m so glad to see this proportion/technique for using Pomona’s. I’d never quite understood how to use it with a recipe with a maceration/infusion time.

    All my sour cherry preserves this year were a total disaster, set-wise (even after getting them up to 220!), but I think I can use this to redo them to something a little more solid. I’ve managed my expectations re: cherries, but honestly, there’s barely any difference between the “jams” and the cherries I canned in light syrup.

  2. 2
    Tammi says:

    This is a damn fine jam!

    I never would have thought to combine the two and yet I found myself in possession of yet another 10 pound bucket of sour cherries and 10 apricots on their way out.

    I thought the cherries would take over but no … the apricot is certainly there!

    Thanks for the lovely recipe!

  3. 3
    Denise says:

    Could you use canned sour cherries for this?

    • 3.1
      Marisa says:

      I’ve not tried them, so I don’t know. If they are heavily sugared sour cherries, they could throw off the sugar balance of the recipe. But if you rinsed them well, they’d probably work.

  4. 4
    Allison says:

    Calcium water…. hmmm, I’ve never heard of it. Can you enlighten me please? I’ve made a fair amount of jam in my life but the Calcium water is new to me. Thanks!

    • 4.1
      Marisa says:

      It is part of the Pomona’s Pectin system and the necessary calcium powder to make the calcium water comes in the box.

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