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Apple and strawberry jam

Author
Cookinero 19 Mar 2025
5090
Apple and strawberry jam

Jam is a dessert that is usually prepared with your own hands. Why buy a store-bought preserve if you can cook a wonderful delicacy yourself and be sure of the freshness of the ingredients used. Making apple-strawberry jam does not take much time. The recipe is quite simple, all you have to do is select strawberries, apples and prepare them for cooking. Choose hard green apples.

How to cook Apple and strawberry jam

Step 1

Apple and strawberry jam

Prepare strawberries for cooking. Cover strawberries with sugar, stir and leave for 10-20 minutes until juice appears and sugar partially dissolves.

Step 2

Apple and strawberry jam

Cook the jam. Peel the apples and grate them. Combine the strawberries and apple in a saucepan and put on the fire. Bring to a boil, reduce the heat and cook for 20-25 minutes. Stir the mixture occasionally.

Step 3

Apple and strawberry jam

Pour the apple-strawberry jam into jars. Pour the finished jam into sterilized jars and roll up. Store in the refrigerator.

Apple and strawberry jam - FAQ About Ingredients, Baking Time and Storage

Yes, you can use frozen strawberries. Just thaw them first and drain any excess liquid to prevent the jam from being too watery.
Store the jam in sterilized jars in the refrigerator for up to 3 weeks, or up to 6 months if properly canned and sealed.
Yes, you can use honey, maple syrup, or a low-calorie sweetener like stevia. Adjust quantities to taste and note that texture may vary slightly.
Absolutely! A pinch of cinnamon or a splash of vanilla extract can add depth to the jam's flavor. Add them during the cooking process.
Wash jars in hot, soapy water, then boil them in water for 10 minutes or run them through a dishwasher cycle on high heat.
Yes, the jam freezes well. Pour it into freezer-safe containers, leaving some space for expansion, and freeze for up to 6 months.
Try it as a topping for yogurt, pancakes, or ice cream, or use it as a filling for pastries or thumbprint cookies.
Simmer it longer to reduce, or add a small amount of pectin or chia seeds (about 1 tsp per cup of jam) to help thicken it.

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