Homemade apricot cherry jam is a great way to add a little diversity to your jam collection and enjoy using up some fresh seasonal fruits. You’re going to love this simple jam recipe.
This jam making method uses the inversion method of canning, and I have a lot more information about that down below. So If you’re looking for a way to “can” your own jams without water bathing, then keep reading.
Why I Love Apricot Cherry Jam
Isn’t homemade jam the best? Our family very rarely purchases jam at the store because I just love making it and we always seem to have a variety on hand. I knew I wanted to make some jam when a friend gave us a ton of apricots, but I wanted to put a twist on it. Apricots have a very, very mild flavor so pairing them with something bolder, like fresh cherries, took the jam to a whole new level. It’s delicious and I’m excited to have it on muffins and biscuits all winter long!
I like to use the low/ no sugar pectin when making jam. It generally requires several cups less of sugar and allows you to taste the fruit more, instead of the mixture just being super sweet.
Why Do I Like the Inversion Method?
I use the “Inversion Method” of canning jam. Because it’s done without using a boiling water-bath process, there is a small risk of your jam spoiling prior to you eating it. I generally only invert the jams we plan to use within 6-8 month’s time.
That being said I’ve used this method for years and years with hundreds of jars of jam and I’ve never had a single jar spoil.
However, to each his own- if you have the time/ energy/ equipment to water bath can the jam, by all means, do that! Here’s a link to The Pioneer Woman’s wonderful tutorial on water bath canning jam here. If you’d like to go that route of preservation.
Tips for Making Inversion Jam
Please note that this is the method used for generations by individuals without fancy canning equipment. Because the jam is not processed in boiling water, there is a risk of spoilage. I try and make the process as sanitary as possible though, so before I begin making the jam I either run my jars and lids through a “sanitize” cycle in the dishwasher, or I wash them in super hot water. Dry on a clean cloth until ready to use.
Apricot Cherry Jam Ingredients
-5 cups pureed apricots (buy about 3 lbs. fully ripe apricots)
-1 cup pureed cherries {buy about 2- 2 1/2 cups fruit}
-2 Tbsp. fresh lemon juice
-1 tsp. EVER-FRESH Fruit Protector
-4-1/2 cups sugar, measured into a bowl {you’ll need to divide it somewhat later on}
-1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
-1/2 tsp. butter
How to Make Apricot Cherry Jam
Pit and halve your unpeeled apricots. Puree them in a food processor or other appliances with similar capabilities. You don’t need to make it smooth, but try to make the big chunks smaller.
Measure out exactly 5 cups of prepared fruit into a large measuring bowl.
Ingredients
- 5 cups pureed apricots (buy about 3 lbs. fully ripe apricots)
- 1 cup pureed cherries {buy about 2- 2 1/2 cups fruit}
- 2 tbsp fresh lemon juice
- 1 tsp EVER-FRESH Fruit Protector
- 4 1/2 cups sugar, measured into a bowl (divided later)
- 1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
- 1/2 tsp butter
Instructions
- Pit and halve your unpeeled apricots. Puree them in a food processor or other appliances with similar capabilities. You don’t need to make it smooth, but try to make the big chunks smaller.
- Measure out exactly 5 cups of prepared fruit into a large measuring bowl.
- Do the same process for the cherries. Wash them, halve them, remove the pit and puree them. For 1 cup of puree you’ll need about 2-2 ½ cups of fruit. Puree the cherries more than you did the apricots, try to get them the texture of baby food.
- Turn the heat to medium high and put a lid on it.
- Allow the mixture to heat up for about 10 minutes, stirring once every 2-3 minutes. At this point, the jam looks more orange than red, but the color changes as it cooks.
- Mix ¼ cup of sugar and the pectin in a small bowl. Add to the fruit n the stockpot. Add in the butter to reduce the foaming and bring the mixture to a full rolling boil on high heat.
- Stir in the remaining 4 ½ cups of sugar. Return to a full rolling boil and let it boil for 5-10 minutes.
- After about 5 minutes, put a spoonful of jam into a little bowl and place t in the freezer. After a minute or two that jam sample will be cooled and you can see if your jam will set up. If it colls and is runny, add ¼ cup sugar to the pot and boil for an additional 5 minutes, stirring constantly. If the sample sets into a nice jam texture, it’s done.
- Remove the pot from the heat. Skim off any foam with a metal spoon if desired, or stir it into the mixture.
- Ladle immediately into prepared jars filling to within ⅛ inch tops. The jars will be almost entirely full with only a small amount of headspace remaining. Wipe the jars rims and threads, and cover with the 2 piece lids. Immediately turn the entire jar upside down and do this with all of the remaining jars.
- Let the jam sit untouched for 24 hours. Then turn it back to its right-side-up position and press the center of the lid. If it springs back up like a button, you’ll need to place that jar in the fridge because the seal didn’t hold, eat it soon. If the lid doesn't bounce and there is no movement, then it’s sealed and you can place it in the pantry for 6-8 months. Make sure to label the jars before storing!
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How long does homemade jam last?
Homemade jam can last up to 2 years if sealed with a water bath or pressure canning method but has a shorter shelf life with the inversion method. Keeping your jam properly stored and cared for is important at extending the shelf life so make sure to keep it in a cooled and dry place. Once opened your jam has about a 3 month shelf life in the fridge.
What’s the difference between jams and jellies?
Jams are made with fresh fruit and often have chunks inside. Jellies are made from juice and do not contain actual chunks of fruit inside making them much smoother in texture.
Other Jam Recipes to Check Out Plus Delicious Recipes to Use Them With!
- Strawberry Jam Without Pectin
- Homemade English Muffins
- Raspberry Peach Freezer Jam
- Sour Cream Biscuits
- Lemon Blueberry Jam
- No Yeast Wheat Bread
- Spiced Peach Jam
- White Bread Recipe
- Homemade Strawberry Jam
- Soft Sweet Honey Oat Bread
- No Yeast Dinner Rolls
- Dinner Rolls Recipe
- Easy Soft Jam Thumbprint Cookies
- Sweet Potato Biscuits
- Easy 30 Minute Dinner Rolls
Cranberry Morning says
Just gorgeous! And what a great combination.
Amber Brady says
Great combo! I would love to taste this! Thanks for sharing at Sweet & Savory Saturdays #25!<br /><br />~Amber @ Dessert Now, Dinner Later!<br />http://www.dessertnowdinnerlater.com
Grammamikki says
This is wonderful! First time I successfully made jam and the flavor the best. Thank you for the recipe
Jessica says
I’m so glad you liked it!
robylyn says
I made this jam and it was scrumptious! Before I jarred up my last three jars, I added some jalapeno jelly that I had made and these last jars were definitely my all time favorites! Great with cream cheese and crackers!
Jessica says
Sounds so amazing!!
Cinful canning says
I just finished a fouble batch of apricot-cherry jam. I procced mine for longevaty as i dont want to have issues later. I did 21 jelly jars. Recipes woulkd be eadier with less chatter but its delisious. All home grown Frust!
Jessica says
So glad you like it!