Strawberry Apple Jam Recipe – Easy Homemade Preserves

Last Updated on 2 months by Neha Deshmukh

Strawberry Apple Jam Recipe – Easy Homemade Preserves

Hey everyone! There’s just something so special about homemade jam, isn’t there? It instantly makes breakfast feel a little more luxurious, and it’s the perfect gift for friends and family. I remember making my first batch of jam with my grandmother – the kitchen smelled incredible, and the feeling of accomplishment was huge! This Strawberry Apple Jam is a firm favourite; the apple adds a lovely subtle tartness and helps the jam set beautifully. It’s easier than you think, and honestly, the taste is a world away from anything you can buy in a store.

Why You’ll Love This Recipe

This Strawberry Apple Jam is a winner for so many reasons! It’s a fantastic way to use up seasonal strawberries and apples. Plus, the combination of flavours is just divine – sweet strawberries balanced with the crispness of apple. It’s a relatively quick recipe, taking about an hour from start to finish, and it yields a generous amount of jam – around 70 tablespoons! Perfect for stocking your pantry or sharing the love.

Ingredients

Here’s what you’ll need to make this delicious jam:

• 2 pounds (approximately 900g) strawberries
• 3 cups (approximately 600g) granulated sugar
• 1 lemon – juice only
• 1 tsp lemon zest (optional, but adds a lovely brightness!)

Ingredient Notes

Let’s talk ingredients for a sec! Using really ripe strawberries is key – they’ll have the most flavour and natural sweetness. Don’t worry about perfectly shaped berries; slightly bruised ones are fine too!

Now, about the apples… I like to use a slightly tart variety like Granny Smith or Honeycrisp. These apples are higher in pectin, which is what helps the jam thicken. You can use other apples, but you might need to simmer the jam for a little longer to get the right consistency. Don’t peel the apples if you prefer a slightly rustic jam with more texture!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and hull your strawberries, then slice them. Peel and core your apple, then chop it finely. Don’t worry about being too precise with the chopping – it all cooks down anyway!
2. Now, combine the strawberries, chopped apple, sugar, and lemon juice in a large, heavy-bottomed saucepan. Give it a good stir to make sure everything is well combined.
3. Place the saucepan over medium-high heat and bring the mixture to a boil. Stir frequently to prevent sticking.
4. Once boiling, reduce the heat to medium and let it simmer. This is where the magic happens! Use a potato masher to gently mash the fruit as it cooks. This helps release the juices and creates a lovely texture.
5. Continue to simmer for 15-25 minutes, stirring occasionally, until the jam has thickened. This is where the chilled plate test comes in handy (more on that in the FAQs!).
6. Once the jam has reached your desired consistency, remove it from the heat and let it cool slightly.
7. Carefully transfer the hot jam into sterilized jars (I’ll share how to do that in the FAQs!).
8. Let the jam cool completely before refrigerating. It will thicken further as it cools.

Expert Tips

Getting the jam to set just right can feel a little tricky, but don’t worry! Here are a few things to keep in mind:

• The Chilled Plate Test: This is your best friend! Place a small plate in the freezer before you start making the jam. When you think the jam is ready, spoon a small amount onto the cold plate. Let it cool for a minute, then push it with your finger. If it wrinkles, it’s ready! If it’s still runny, continue simmering for a few more minutes and test again.
• Avoiding Crystallization: Sugar crystallization can happen if the sugar isn’t fully dissolved at the beginning. Make sure you stir well until the sugar is completely dissolved before bringing the mixture to a boil.
• Low and Slow: Simmering gently is better than boiling rapidly. It helps prevent scorching and ensures the jam thickens evenly.

Variations

Want to switch things up? Here are a few ideas:

• Low Sugar Option: You can reduce the sugar to 2 cups, but the jam will be softer and won’t last as long. You might also consider adding a tablespoon of pectin to help with setting.
• Spice Variations: A pinch of cinnamon or cardamom adds a lovely warmth. My friend, Priya, swears by adding a tiny bit of nutmeg!
• Festival Adaptations: This jam makes a wonderful Christmas gift! Decorate the jars with festive ribbons and labels. You could even add a sprig of rosemary under the lid for a beautiful presentation.

Serving Suggestions

Oh, the possibilities! This jam is amazing on:

• Toast or scones with a dollop of clotted cream (a classic!)
• Yogurt or oatmeal for a sweet and fruity breakfast
• As a filling for cakes and pastries
• With cheese and crackers for a delightful afternoon snack

Storage Instructions

Properly stored, this jam will last for months!

• Refrigerated: Once opened, store in the refrigerator for up to 3 months.
• Unopened: Unopened jars can be stored in a cool, dark place for up to a year.

FAQs

Let’s tackle some common questions:

• Is this jam better with more or less sugar? It really depends on your preference! More sugar will result in a thicker, sweeter jam that lasts longer. Less sugar will be more fruity and less sweet, but it might not set as firmly.
• Can I use other fruits in combination with strawberry and apple? Absolutely! Raspberries, blueberries, or even a little bit of peach would be delicious additions.
• How do I sterilize jars properly for jam making? Wash the jars and lids in hot, soapy water. Then, place the jars in a boiling water bath for 10 minutes. Boil the lids for 5 minutes. This kills any bacteria and ensures a good seal.
• What does the ‘chilled plate test’ actually tell me? It tells you if the jam has reached the setting point. The wrinkles indicate that the pectin has set and the jam will thicken as it cools.
• Can I freeze this jam? Yes, you can! Let the jam cool completely, then transfer it to freezer-safe containers, leaving some headspace for expansion. It will keep for up to 6 months in the freezer.

Enjoy making (and eating!) this delicious Strawberry Apple Jam. Let me know how it turns out in the comments below!