Apricot-Strawberry Jam
Recipe Source: Cara Haskey

Making small batches of jam is a great way to experiment with fruit and berry combinations and to stock your shelves with a variety of great summer flavors. This duo was inspired by the Apricot-Strawberry Crostada I had for dessert at the recently opened Firehouse Restaurant. Use the formula here to try any of the variations listed on the back or create your own. The possibilities are endless!

Ingredients:
2 cups sliced strawberries
2 cups apricot, peeled, pitted and diced
1/2 cup sugar
2 Tbsp fresh lemon juice

Directions:  

• Place a small plate in the freezer to chill.
• In a large skillet or sauté pan bring the fruit, sugar and lemon juice to a rolling boil over medium-high heat. Stir occasionally.
• Once you notice the size of the bubbles decreasing, reduce the heat to medium.
• Cook for 8-15 minutes*, stirring constantly until the mixture thickens slightly.
• Remove from the heat.
• Take the chilled plate from the freezer and drop 1 tsp of the hot fruit mixture onto it. After 30-60 seconds tip the plate. The Jam should move slightly. If the mixture runs the jam needs to cook longer so return the pan to the heat and cook the jam 1-2 minutes longer and then repeat the test.
• Ladle hot jam into sterilized jars and process in a water-bath canner for 10 minutes.
• If you plan to use the jam immediately, cool to room temperature before serving. Unused jam should be stored in the refrigerator or freezer to prevent molding. It should keep refrigerated for 2+ weeks.