Nothing beats the burst of fresh berries in our Raspberry and Strawberry Jam recipe—it’s a simple homemade delight that captures summer’s essence in every jar. We’ve drawn from classic preserving traditions to blend these vibrant fruits into a spread that’s perfect for toast or desserts.
This easy recipe lets us turn seasonal produce into something magical that stores beautifully. With just a few steps we’ll show you how to create a jam that’s bursting with natural sweetness and flavor.
Whether you’re a jam novice or pro our version promises a tasty twist on a timeless favorite.
Ingredients
In our Raspberry and Strawberry Jam recipe, we gather fresh, seasonal produce to create a vibrant, flavorful spread that embodies the essence of summer. Below, we list the ingredients in the order they are used, with precise measurements and prep notes to ensure accuracy and ease.
- Fresh strawberries: 500 grams, hulled and halved for even cooking and to release their juicy sweetness.
- Fresh raspberries: 500 grams, gently washed to preserve their delicate texture and tart flavor that pairs perfectly with the strawberries.
- Granulated sugar: 1 kilogram, added next to balance the fruits’ natural acidity and aid in achieving the perfect set.
- Fresh lemon juice: From 2 medium lemons (about 60 ml), squeezed just before use to provide the necessary acidity for preservation and a bright, zesty tang that enhances the jam’s overall taste.
| Fruit Quantity (grams) | Expected Jam Yield (liters) | Storage Duration (months) |
|---|---|---|
| 500 strawberries + 500 raspberries | 1.5 | 12 (when properly sealed) |
| Scaled up (e.g., double) | 3.0 | 12 |
Equipment Needed
Before we dive into preparing our vibrant Raspberry and Strawberry Jam, let’s ensure we have the essential tools on hand. These items help us achieve the perfect set and safe preservation, making the process smooth and enjoyable.
To get started, here’s a list of key equipment we’ll need, organized by the order of use in the recipe:
- Large saucepan or preserving pan: We recommend a heavy-bottomed one that holds at least 4 liters to prevent boiling over and ensure even heating for our fruit mixture.
- Wooden spoon or heatproof spatula: Ideal for stirring the strawberries and raspberries as they cook, preventing scorching and allowing us to monitor the jam’s texture.
- Jam thermometer: This tool is crucial for checking the setting point—aim for 105°C (221°F)—to guarantee our jam sets perfectly without guesswork.
- Clean glass jars with lids: We need 6 to 8 jars, each about 250ml, sterilized in advance for safe storage of up to 12 months. Pro tip: Use ones with airtight seals to maintain freshness.
- Funnel and ladle: These make it easy to pour the hot jam into jars without spills, ensuring a clean and efficient process.
- Large bowl and sieve: Perfect for initially washing and straining the fresh fruits, helping us remove any unwanted bits for a smooth final product.
| Equipment Item | Recommended Size/Quantity | Purpose in Recipe |
|---|---|---|
| Large saucepan | At least 4 liters | Boiling fruit and sugar mixture |
| Wooden spoon | 1 unit | Stirring to avoid burning |
| Jam thermometer | Digital or analog | Monitoring temperature for setting |
| Glass jars with lids | 6-8 jars (250ml each) | Storing the finished jam |
| Funnel and ladle | 1 of each | Pouring jam into jars |
| Large bowl and sieve | 1 bowl (at least 2 liters), 1 sieve | Preparing and straining fruits |
Instructions
Now that we have gathered our fresh ingredients and essential equipment, let’s guide you through crafting our homemade Raspberry and Strawberry Jam with confidence and ease. We’ll break down the process into simple, precise steps to ensure a perfect batch every time.
Prepare the Ingredients
First, we start by prepping our fruits to maximize their natural flavors and ensure a smooth jam texture. Begin by washing 500 grams of fresh strawberries and 500 grams of fresh raspberries under cold water to remove any dirt, then gently pat them dry with a clean kitchen towel.
- Hull the strawberries by removing the green tops and any white parts, then slice them into quarters for even cooking.
- For the raspberries, simply give them a quick inspection to remove any stems or damaged berries, leaving them whole to preserve their delicate structure.
- In a large bowl, combine the prepared strawberries and raspberries, then add 1 kilogram of granulated sugar and the juice of 2 medium lemons (freshly squeezed for that bright, tangy acidity that helps the jam set).
This step sets the stage for a vibrant red hue and a burst of fruity aroma that will fill your kitchen as we proceed.
Cook the Jam
With our ingredients ready, we move on to cooking, where the magic happens to transform fresh fruits into a glossy, spreadable jam. Place a large saucepan (at least 4 liters) over medium heat and add the fruit-sugar mixture from the previous step.
- Stir the mixture constantly with a wooden spoon or heatproof spatula until the sugar fully dissolves, which should take about 5-10 minutes—watch for the mixture to become syrupy and the fruits to release their juices, filling the air with a sweet, tangy scent.
- Once dissolved, increase the heat to high and bring the mixture to a rolling boil; use the jam thermometer to monitor the temperature, aiming for 105°C (221°F) for the perfect set—remember, this is crucial for achieving that ideal gel-like consistency.
- Allow it to boil for 10-15 minutes, stirring occasionally to prevent sticking; as it cooks, the jam will thicken, develop a deep, glossy sheen, and release an irresistible fruity aroma that signals it’s nearly done—test for setting by placing a small amount on a cold plate; if it wrinkles when pushed, it’s ready.
Throughout this process, the jam’s color intensifies to a rich, jewel-toned red, and the flavors meld into a perfect balance of sweet and tart.
Cool and Store
After cooking, we focus on cooling and storing to preserve the jam’s freshness and extend its shelf life. Remove the saucepan from the heat and let the jam cool slightly for about 10 minutes, stirring occasionally to distribute the fruit evenly and prevent it from floating in the jars.
- Using a ladle and funnel, carefully fill clean glass jars (6 to 8 jars of 250ml each) with the hot jam, leaving about 1 cm of headspace at the top to allow for expansion.
- Wipe the jar rims with a clean, damp cloth to ensure a good seal, then tightly close the lids and place the jars upside down for 5 minutes to create a vacuum seal.
- Once sealed, turn the jars right side up and let them cool completely at room temperature, which may take 12-24 hours—during this time, you’ll hear the satisfying “pop” as the lids seal, indicating proper storage for up to 12 months in a cool, dark place.
| Aspect | Details |
|---|---|
| Expected Yield | 1.5 liters |
| Storage Duration | Up to 12 months when sealed |
Make-Ahead Instructions
To make our Raspberry and Strawberry Jam even more convenient, we can prepare components in advance while preserving the vibrant flavors and fresh taste of the berries. This approach allows us to streamline the process, ensuring a smooth jam-making experience without compromising quality. Let’s break down the key steps for making ahead, building on our earlier guidance for cooking and storage.
Preparing Ingredients in Advance
We recommend prepping the fruits and other elements ahead to save time on jam day. Here’s how:
- Wash and chop the berries: Start by washing 500 grams each of fresh strawberries and raspberries under cold water, then pat them dry and hull or chop as needed. Store them in an airtight container in the refrigerator for up to 24 hours to maintain their juicy texture and bright color.
- Measure and mix sugar and lemon: Combine 1 kilogram of granulated sugar with the juice of 2 medium lemons in a bowl. Cover and set aside at room temperature for up to 1 day. This step allows the flavors to meld, enhancing the tart-sweet balance in our jam.
Making and Storing the Jam Ahead
If we want to prepare the full batch in advance, we can cook the jam and store it for later enjoyment. Follow these steps for optimal results:
- Cook the jam as directed: Once ingredients are prepped, follow our cooking instructions to boil the mixture to the setting point. Test for the gel stage using a thermometer or plate test to ensure that glossy, spreadable consistency we love.
- Cool and jar immediately: After reaching the correct temperature, ladle the hot jam into sterilized jars and seal them tightly. Let them cool completely at room temperature before storing.
- Storage guidelines: For long-term make-ahead options, store the sealed jars in a cool, dark place. Below is a quick reference table for storage durations and conditions to keep our jam fresh and flavorful:
| Storage Method | Duration | Conditions | Notes |
|---|---|---|---|
| Room temperature | Up to 12 months | Cool, dark pantry (below 20°C) | Ideal for sealed jars; check for signs of spoilage before use. |
| Refrigerator | Up to 6 months | 4°C or below | Best for opened jars to preserve the berry’s fresh, fruity aroma. |
| Freezer | Up to 12 months | -18°C or below | Freeze in airtight containers; thaw in the fridge for easy access. |
By planning ahead with these methods, we ensure our Raspberry and Strawberry Jam remains a versatile, delicious staple in our kitchen routines. Always label jars with the date to track freshness and enjoy the jam’s sunny, berry-packed goodness whenever we need it.
Conclusion
We’ve loved sharing this vibrant Raspberry and Strawberry Jam recipe with you. It’s a simple way to capture summer’s essence and add a burst of flavor to your everyday meals.
As we wrap up, remember that making your own jam lets you savor fresh tastes all year. We’re confident you’ll enjoy the process and the results just as much as we do.
Frequently Asked Questions
What ingredients are needed for Raspberry and Strawberry Jam?
The main ingredients include 500 grams each of fresh strawberries and raspberries, 1 kilogram of granulated sugar, and juice from 2 medium lemons. These simple, fresh components create a vibrant jam that captures summer flavors. Expect a yield of about 1.5 liters.
What equipment do I need to make the jam?
You’ll need a large saucepan (at least 4 liters), a wooden spoon or heatproof spatula, a jam thermometer, 6-8 clean 250ml glass jars with lids, a funnel, a ladle, and a large bowl with a sieve. These tools ensure a smooth process and proper preservation.
How do I prepare and cook the jam?
Start by washing and prepping the fruits, then mix with sugar and lemon juice. Dissolve the sugar over heat, boil to 105°C (220°F) for setting, and test consistency. Cool and jar immediately for best results. The process is straightforward and beginner-friendly.
How long does the jam last, and how should I store it?
Properly sealed jam can last up to 12 months at room temperature in a cool, dark place. Once opened, store in the refrigerator for up to 3 months. For longer storage, freeze for up to 6 months to maintain freshness.
Can I make the jam ahead of time?
Yes, prep fruits and mix sugar with lemon juice a day in advance for easier cooking. Cook the jam fully and store as directed—room temperature for short-term, fridge for a few months, or freezer for extended preservation to keep flavors vibrant.
Is this recipe suitable for beginners?
Absolutely, it’s simple and uses basic techniques. With clear steps for prepping, cooking, and testing, even first-timers can create delicious jam. Just follow the instructions closely for the best results.
What yield can I expect from this recipe?
This recipe yields about 1.5 liters of jam, filling 6-8 jars of 250ml each. It’s perfect for sharing or stocking your pantry with homemade goodness.