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Low Sugar Apricot Strawberry Jam


  • 2 1/2 pounds apricots pitted and chopped
  • 1 1/2 pounds strawberries hulled and chopped
  • 2 cups sugar divided
  • 1 lemon juiced
  • 1 tablespoon calcium water
  • 1 tablespoon Pomona's Pectin powder


  • Combine the chopped apricots and strawberries in a large, wide non-reactive pan. Add 1 1/2 cups granulated sugar and stir to combine. Let the fruit sit and get juicy for at least an hour.
  • When you're ready to cook, prepare a canning pot and 5 half pints.
  • Add the lemon juice and calcium water to the pot. Stir vigorously to combine.
  • Set the pot over high heat and bring to a boil. Reduce the heat to medium high and cook until the apricot slices come apart, the berries break down, and the liquid thickens.
  • Whisk the pectin powder into the reserved sugar. Add the pectin-spiked sugar to the cooking fruit in two or three batches, stirring to integrate between each addition.
  • Cook for an additional minute or two, until you see visible signs of thickening.
  • Remove the jam from the heat and funnel it into prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.