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Ingredients for 4 cups:

3  golden delicious apples

1 – 12 ounce can unsweetened apple juice concentrate

4 cups strawberries (1 pint)

5– 4” sprigs of sweet woodruff or 1 bag camomile tea


Peel, quarter, and core the apples.  Dice them, and combine in a 4 quart saucepan with the apple juice concentrate.  Cover the pan and bring to a boil.  Simmer, partially covered  for 10 minutes.  Rinse, stem and quarter the strawberries.  Add them to the pan.  Return jam to a simmer, cover and cook for 5 minutes.

Uncover the pan, turn up the heat to medium-high, and begin to actively reduce the liquid.  Cook until a spoon drawn across the bottom of the pan causes a hissing sound.  This will happen within 10 minutes.

Off the heat, crush the woodruff stems and add them to the hot jam.  Steep for 5 minutes.   Remove the woodruff stems and ladle jam into hot, sterilized jars to within 1/8” of the lip.

Wipe the rims clean, attach new lids, and screw the caps on tightly. Process jars in a boiling water bath, submerged by one inch, for 10 minutes.