Cherry Apricot Jam; Recipe and Water Bath Canning Tutorial

Marie Overton
May 13
2 min read

Mixing apricots and cherries into this wonderfully sweet and flavorful cherry apricot jam was a natural choice. I enjoy having a diverse selection in my pantry. By canning my own jam, I can achieve much more variety than what's available at our local grocery store. Plus, I'm aware of every ingredient that goes into it. With this in mind, today I'm sharing a recipe and tutorial for canning cherry apricot jam.

Preparation

Start by preparing your boiling water bath canner with enough water to cover 10 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat.

Making the Cherry Apricot Jam

Bowl of bright orange apricots being washed under running water in a metal sink, droplets visible, creating a fresh and clean atmosphere.

Wash, de-stem, and pit 2 pounds of cherries.

Wash and pit 2 pounds of apricots with a paring knife.

Sliced apricots in a blender with dark red blend on a speckled countertop. Blue bowl with seeds nearby. Gray kitchen setting.

Coarsely blend or mash the fruit and place it in a large pot.

Mix the fruit with 6 tablespoons of pectin and 1/4 cup of lemon juice. If you want to reduce foaming add 1/2 teaspoon of butter.

Large pot with bubbling red sauce on a stove, stirred by a wooden spoon. Dark granite countertop visible. Steam rises, creating a cozy mood.

Bring to a full rolling boil on medium-high heat. Stir constantly.

Add 7 cups of sugar and bring back to a full boil for 1 minute.

A hand ladles dark red jam from a pot into jars on a speckled countertop. The scene is industrious and homey.

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving ¼ inch headspace. Place the lids and rings on fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Chalkboard sign detailing water bath times for different altitudes, next to jars with metallic lids. Background shows more signs and jars.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.

Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.