StrawberryJam with Apricots
Rinse and dry strawberries, hull and cut into quarters. Blanch apricots, peel, halve, core and cut each half into thirds. Combine fruit with apple juice, lemon juice and sugar in a saucepan, mix and let stand for 2-3 hours.
Bring to a boil on low heat, stirring, and let boil for 3-4 minutes. Skim off the foam and pour jam into prepared preserving jars. Seal well and turn jars upside down. Let stand for 10 minutes.
Flip jars and cool. Serve as needed.