You are going to love this Apple Strawberry Jam because it has a beautifully sweet taste and amazing texture. Perfect for spreading on toast, biscuits, croissants, and the like.
My mom and I received apples from my Grandpa and he requested we make some Apple Strawberry Jam for him. So, we rolled up our sleeves and got to work. We searched around online for a recipe but we couldn’t find one that was just right so based on a few different recipes we came up with this perfect jam recipe.
My mom and I make a good team in the kitchen because this recipe was spot on. It is the perfect combination of both apples and strawberries. It has a beautiful red colour from the strawberries but the apple in it adds a little something special to it.
This recipe makes 9 cups so it’s a great gift idea for housewarming and Christmas too!
Follow the step-by-step instructions below to make some Apple Strawberry Jam for yourself.
Apple Strawberry Jam Ingredients
This recipe consists of the following ingredients:
- 2 and 1/2 cups of mashed strawberries
- 2 cups of cooked apple pulp
- 7 cups of granulated sugar
- 1 tablespoon of lemon juice
- 1 pkg. Certo Pectin Crystals
- Glass Jars with snap lids for canning
First things first, if you’ve read What Every Home Baker Must Do Before Baking then you’ll know you need to prepare the ingredients first. This is especially important for recipes like jam.
How to Prepare Strawberries for Jam
To prepare the strawberries you will need to first wash and hull them. Then cut them into quarters and use a potato masher to mash them up. If you want a less chunky jam you can go a step further by using an immersion blender to almost puree the strawberries. I prefer a smoother jam so I take that extra step.
How to Prepare Apples For Jam
Core and slice washed apples and add to a large pot with about two cups of water in it. Cook until soft and mashable.
Tidbit: to easily core and slice your apples you can use this right here
Ladle into a fine mesh sieve and press with the back of a large spoon letting all the juice and pulp drain into a separate bowl. Throw out the leftover peel, and seeds, or compost if you can!
We actually used this old ricer
How to Prepare Jars for Canning Jam
My favourite method for sterilizing jars is to place them in a large pan with an inch or two of water on the bottom. You will need enough jars to fill 9 cups of jam. I always use 1 cup (250ml) jar for filling the jam. So I placed 9 1-cup jars onto the bottom of a large roaster pan filled with a little bit of water on the stovetop. I had to use two burners since the pan was so big. I placed the face of the jars down and also added the lids. Make sure that the lids are new snap lids or they may not seal properly.
Let the water gently come to a boil and let the jars stay in the water staying nice and hot until you’re ready to fill them with jam. I get the jars started before making the jam to make sure they are ready when I need them.
How to Make Apple Strawberry Jam
Measure exactly 2 and 1/2 cups of prepared crushed strawberries into a large saucepan along with the 2 cups of prepared apple pulp. Add pectin crystals and mix well. Bring to a boil on high heat. Add 7 cups of sugar and 1 tablespoon of lemon juice and stir.
Tidbit: I always measure my sugar into a separate bowl first to make sure I get exactly 7 cups and that way if I miscount I won’t have to worry.
Bring to a full rolling boil on high heat stirring constantly for one minute.
Tidbit: a rolling boil is one that doesn’t stop boiling when stirred.
Remove from heat. Skim off any foam with a metal spoon. Ladle or pour into prepared hot jars filling to 1/4 inch of tops.
I like to pour into a large measuring cup and then use the measuring cup to pour into each jar for ease.
Place 2-piece lids on top and screw on tight. Keep upright on a towel as they will be hot. Let stand at room temperature for 24 hours until set. Check the seal of the lids by pressing on top of each snap lid. If the lid bounces back it is not sealed and will need refrigerated.
What will you be using it for?!
Apple Strawberry Jam
A tasty jam made from apple and strawberries can be made in less than one hour.
Ingredients
- 2½ cups strawberries crushed
- 2 cups apple pulp cooked
- 7 cups sugar granulated
- 1 tbsp lemon juice
- 1 pkg Certo pectin crystals
Instructions
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Measure exactly 2 and 1/2 cups of prepared crushed strawberries into a large saucepan along with the 2 cups of prepared apple pulp. Add pectin crystals and mix well. Bring to boil on high heat. Add 7 cups of sugar* and 1 tablespoon of lemon juice and stir.
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Bring to full rolling boil on high heat stirring constantly for one minute.
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Remove from heat. Skim off any foam with a metal spoon. Ladle or pour into prepared hot jars filling to 1/4 inch of tops.
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Place 2-piece lids on top and screw on tight. Keep upright on towel as they will be hot. Let stand at room temperature for 24 hours until set. Check the seal of the lids by pressing on top of each snap lid. If the lid bounces back it is not sealed and will need refrigerated.
Recipe Notes
Can be stored unopened on the shelf for up to 1 year.
*Place all the measured sugar in a separate bowl before adding it to the fruit mixture in the saucepan.
Servings: 9 (1-cup/250ml) jars or 144 servings, 1 tablespoon (15ml) each. Calories based off of 1 tablespoon serving.
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I bet this tastes amazing! I need to try and make some!
This looks delicious!!!!
This looks delicious. I’ve always loved jam, especially in the fall and winter.
Looks quite delectable. My wife will see this
Two weeks before Thanksgiving and I’m still canning… this is the bomb! Only used @ 4 or 5 apples for apple pulp, took a quart of strawberries from freezer. The only thing I did different was I finished it in a water bath canner. Thanks!
I’m so glad you liked it!! 🙂
Is this jam sealing just simply by being put in hot jars with hot lids and rings it’s not processed by water bath???
That’s right, I do this every time with my jam and it works every time. You can definitely do a water bath to seal them too though.