We absolutely love diving into homemade preserves, and our blueberry and strawberry jam recipe captures the essence of fresh summer berries in every spoonful. It’s a simple way to turn ripe fruits into a versatile spread that beats store-bought options hands down.
This delightful jam not only bursts with natural sweetness but also lets us preserve seasonal flavors for year-round enjoyment. Whether you’re slathering it on toast or mixing it into yogurt, it’s a kitchen staple we’ll return to time and again.
Ingredients
For our Blueberry and Strawberry Jam Recipe, we select the freshest berries to capture their vibrant flavors and natural sweetness. Below, we list the ingredients in the order they are typically prepared and used, with specific prep notes for accuracy and ease.
- Blueberries: 2 cups fresh blueberries, washed and gently patted dry to remove any excess moisture, ensuring they retain their plump texture for optimal jam consistency.
- Strawberries: 2 cups fresh strawberries, hulled and sliced into quarters to release their juicy essence, which blends seamlessly with the blueberries.
- Granulated Sugar: 4 cups, measured precisely to balance the tartness of the berries and aid in the jam’s setting process without overpowering the natural flavors.
- Lemon Juice: ¼ cup freshly squeezed from about 2 lemons, strained to remove seeds, which adds the necessary acidity for preservation and enhances the bright, tangy notes in our jam.
Required Equipment
Before we dive into preparing our blueberry and strawberry jam, having the right tools ensures a smooth and safe cooking process. We rely on these essential items to handle the fresh berries, sugar, and lemon juice from our ingredients list effectively.
To make this recipe, gather the following equipment. We’ve bolded key items for emphasis and used italics to highlight their specific roles:
- Large saucepan or stockpot: This is our primary cooking vessel—ideal for boiling the berries and sugar mixture to achieve the perfect jam consistency without overflow.
- Wooden spoon or heat-resistant spatula: Essential for stirring—prevents scorching and helps us monitor the jam’s texture as it thickens.
- Measuring cups and spoons: Accurate measurements are crucial—we use these to precisely portion our 2 cups of blueberries, 2 cups of strawberries, 4 cups of sugar, and ¼ cup of lemon juice.
- Potato masher or immersion blender: Great for crushing the berries—ensures even distribution of flavors and helps create that smooth, homemade jam feel.
- Candy thermometer: Monitors temperature accurately—we aim for 220°F (105°C) to reach the jam’s setting point, guaranteeing a firm yet spreadable result.
- Canning jars and lids (about 4-6 half-pint jars): For proper storage—these allow our jam to seal and preserve its fresh summer flavors for up to a year.
- Canning funnel and ladle: Makes filling jars mess-free—reduces waste and ensures even distribution when we transfer the hot jam.
- Timer: Keeps track of cooking times—we set it for intervals to avoid overcooking and maintain the vibrant colors and tastes of our berries.
With these tools in hand, we’re all set to transition seamlessly from measuring ingredients to the cooking steps ahead.
Instructions
Now that we have our fresh blueberries, strawberries, sugar, and lemon juice measured out, along with our essential equipment like the saucepan and thermometer, we can begin crafting our vibrant Blueberry and Strawberry Jam. We’ll walk you through each step to achieve a perfectly thick, flavorful spread bursting with summer berry essence.
Preparing the Berries
First, we rinse 2 cups of fresh blueberries and 2 cups of fresh strawberries under cool water to remove any dirt or debris, then gently pat them dry with a clean kitchen towel. For the strawberries, we hull them by removing the green tops and any tough white parts using a small knife, ensuring only the sweetest, ripened fruit remains. Next, we place the berries in a large bowl and use a potato masher or immersion blender to crush them lightly, creating a chunky mixture that releases their juicy, vibrant juices—aim for a balance that keeps some whole berries intact for texture while allowing the natural flavors to shine through.
Cooking the Jam
We start by combining the crushed berries, 4 cups of granulated sugar, and ¼ cup of freshly squeezed lemon juice in a large saucepan over medium heat, stirring continuously with a wooden spoon to dissolve the sugar evenly and prevent scorching. As the mixture heats, we bring it to a rolling boil, watching as the berries release their deep purple and red hues, filling our kitchen with an irresistible, fruity aroma that signals the jam’s transformation. Once boiling, we reduce the heat slightly and maintain a gentle simmer for about 15-20 minutes, stirring occasionally and using a candy thermometer to monitor the temperature until it reaches 220°F (105°C)—this ensures the jam sets properly without overcooking. To test for doneness, we can spoon a small amount onto a chilled plate; if it wrinkles when pushed with a finger, it’s ready, yielding a glossy, thick consistency that’s tart yet sweet.
Jarring and Cooling
With the jam cooked to perfection, we immediately sterilize our canning jars and lids by boiling them in water for 10 minutes, then carefully remove them using a canning funnel and ladle to fill each jar with the hot jam, leaving about ¼ inch of headspace at the top to allow for expansion. We wipe the jar rims clean to ensure a good seal, then tightly secure the lids and place the jars upside down for 5 minutes to create a vacuum, or process them in a boiling water bath for 10 minutes if we plan for long-term storage. Finally, we set the jars upright on a clean towel to cool completely at room temperature for 12-24 hours, listening for the satisfying pop of the lids as they seal, which indicates our jam is now ready for pantry storage and will preserve its fresh, berry-packed flavor for up to a year.
Storage and Make-Ahead
After preparing our homemade blueberry and strawberry jam, proper storage ensures it retains its vibrant, fresh berry flavors for maximum enjoyment. We recommend following these steps to maintain safety, quality, and that irresistible sweet-tart taste.
Storing Your Jam
To keep your blueberry and strawberry jam fresh and safe, focus on immediate cooling, sealing, and appropriate conditions. Here’s how we handle it:
- Cool and Seal Jars Immediately: Once you’ve filled the jars with the hot jam as outlined in our recipe, let them cool at room temperature for 12–24 hours. This allows the lids to seal properly—listen for the satisfying pop as the vacuum forms.
- Pantry Storage for Canned Jams: If you’ve used proper canning techniques, store sealed jars in a cool, dark place like a pantry. This method extends shelf life significantly, but always check for signs of spoilage before use.
- Refrigeration for Opened Jars: After opening a jar, transfer it to the refrigerator and use within 3–4 weeks. The cold environment preserves the jam’s texture and prevents mold growth.
- Freezing for Longer-Term Storage: For ultimate flexibility, freeze any excess jam in airtight containers or freezer-safe jars. Thaw in the refrigerator overnight to maintain that fresh, sun-ripened berry essence.
We always emphasize food safety, so inspect jars for bulging lids or off odors before consuming.
| Storage Method | Shelf Life | Key Benefits |
|---|---|---|
| Pantry (sealed) | Up to 1 year | Convenient for long-term access without refrigeration |
| Refrigerator (opened) | 3–4 weeks | Maintains optimal flavor and texture for frequent use |
| Freezer | Up to 1 year | Ideal for bulk batches to enjoy year-round |
Make-Ahead Strategies
Making blueberry and strawberry jam ahead lets us capture summer’s best flavors for any season. We suggest these efficient tips to streamline your process:
- Prep Ingredients in Advance: Wash and hull your berries up to 24 hours ahead. Store them in the refrigerator in a covered bowl to keep them firm and juicy, ensuring they release maximum flavor during cooking.
- Batch Cooking for Efficiency: Double or triple the recipe if you’re planning ahead—simply use a larger pot and adjust cooking times. This allows us to make multiple jars at once, perfect for gifting or stocking your pantry.
- Partial Assembly Tips: Combine the crushed berries, sugar, and lemon juice in a bowl the night before. Cover and refrigerate the mixture overnight to let the flavors meld beautifully, then proceed with heating the next day for a quicker cook.
By incorporating these make-ahead techniques, we can enjoy our blueberry and strawberry jam whenever the craving hits, without compromising on that homemade freshness.
Conclusion
We’ve cherished creating this homemade blueberry and strawberry jam as a way to preserve summer’s best flavors. It’s more than a recipe—it’s our go-to for adding a burst of freshness to everyday meals.
By whipping up your own batches, you’ll enjoy the confidence of knowing exactly what goes into every jar. Let’s keep the berry magic alive in our kitchens year-round.
Frequently Asked Questions
What ingredients do I need for homemade blueberry and strawberry jam?
For this simple recipe, you’ll need 2 cups each of fresh blueberries and strawberries, 4 cups of granulated sugar, and ¼ cup of freshly squeezed lemon juice. Choose the freshest berries for the best flavor. These ingredients combine to create a vibrant, flavorful jam that’s easy to make at home.
What equipment is required to make this jam?
You’ll need a large saucepan or stockpot for boiling, a wooden spoon or heat-resistant spatula for stirring, measuring cups and spoons for accuracy, a potato masher or immersion blender for crushing berries, a candy thermometer to monitor temperature, canning jars and lids for storage, a canning funnel and ladle for filling, and a timer for cooking times. This setup ensures a smooth process.
How do I prepare the jam step by step?
Start by rinsing and hulling the berries, then lightly crush them to release juices. Combine with sugar and lemon juice in a saucepan, bring to a rolling boil, and simmer until it reaches the right temperature for setting. Transfer to sterilized jars, seal, and cool. This process takes about 30-45 minutes and preserves fresh flavors for up to a year.
How should I store homemade blueberry and strawberry jam?
Cool and seal jars immediately after filling, then store in a cool, dark pantry for up to a year. Once opened, refrigerate for 3-4 weeks. For longer storage, freeze the jam. Proper storage maintains its vibrant flavors and ensures safety.
Can I make this jam ahead of time?
Yes, prep ingredients in advance by rinsing and crushing berries ahead of time. Batch cook for efficiency, or partially assemble the mixture to save time. This allows you to enjoy fresh jam throughout the year without losing quality, making it ideal for meal planning.
Why is homemade jam better than store-bought?
Homemade jam highlights fresh, natural flavors of summer berries, avoiding preservatives found in store-bought versions. It’s simple to make and customizable, offering superior taste and texture. Plus, it’s a versatile kitchen staple for year-round use, making it a rewarding DIY project.