Low Sugar Strawberry Apricot Jam

One part apricots, one part strawberries, one part sugar. Process in food processor. Bring to boil. Cook down until silky, thick, and not so bubbly. Then into a hot water bath. 

Remove tops and any blemishes from washed ripe fresh strawberries.

Cut in half or quarters depending on size and pay attention to remove any berries that are bad to the core.

Sample as needed to ensure quality.

Do similarly with the apricots.

Process 3 cups of strawberries with 3 cups of sugar and 3 cups of apricots in the food processor. Do it in batches if needed. This pan is just a smidgen too small and usually boils over a little. Life is messy sometimes.

Cook over generous but not crazy-high heat. Do not walk away unless you enjoy cleaning crystalized syrup off every surface in your kitchen.

Stir regularly. Enjoy the patterns in the bubbles. Watch the chemistry happen.

Scrape the sides, but don't splash hot molten sugary liquid on you.

It will cook down some before it is done. The texture will change and the nature of the bubbles will be different. And your feet will be tired.

Time for the water bath. Consult a good book on canning. Do not kill people. Just saying.