Apricot cherry jam is luscious! A combination of sweet and tart with plenty of fruit and flavor it tastes superb on English muffins or toast or in jelly roll. We first heard of this from the lady we bought cherries and peaches from when we lived in Midland. She said it was freezer jam, about 50/50 of each type of fruit.
Apricot Cherry Jam
Dave figured it out. He experimented with different amounts of sugar until he came up with this perfect combination.
Apricot Cherry Freezer Jam
1 1/2 cups fresh tart cherries chopped (Include the juice too.)
1 cup fresh apricots pitted and chopped
4 1/2 cups sugar
Mix the sugar and fruit together, let stand.
1 package Sure-Jell or similar good quality pectin
3/4 cup water
Bring Sure-Jell and water to a boil.
Pour onto fruit and stir for 3 minutes. Dave uses the mixer on low speed.
Pour into clean, sterilized jam jars, add lids.
Let set for 24-48 hours, then freeze.
Apricots and tart cherries ripen about the same time in early July here and this is a wonderful combination. This summer the local apricots were scarce and we got enough for the jam from the grocery store and let them ripen before using.
Freezer jam retains the fresh fruit flavor because you don’t cook the fruit and the only filler is the pectin. Dave uses regular canning jars with new lids every year but you can use any jar with a tight-fitting lid.
Yum!
Apricot Cherry Jam on Toast
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