We absolutely love diving into homemade strawberry and raspberry jam, a vibrant twist on classic preserves that captures summer’s fresh flavors in every spoonful. It’s the perfect way to blend the sweet juiciness of strawberries with raspberries’ tangy bite, turning simple fruits into a delightful spread for your morning toast or desserts.
Originating from traditional European canning methods, we’ve simplified this recipe to make it accessible for everyone. Whether you’re preserving seasonal bounty or just experimenting in the kitchen, our foolproof approach ensures a jam that’s bursting with natural goodness and easy to master.
Ingredients
In our Strawberry and Raspberry Jam recipe, we select the freshest fruits and essentials to craft a vibrant, homemade spread that bursts with summer flavors. Building on the traditional methods we discussed earlier, let’s list the ingredients in the order we use them, with prep notes for perfect results.
- Fresh strawberries: 2 cups, hulled and sliced – We start with these juicy, red berries as the sweet base, ensuring they’re ripe for maximum flavor and natural pectin.
- Fresh raspberries: 2 cups – Next, we add these tart, plump fruits to balance the sweetness and enhance the jam’s bright, fruity essence.
- Granulated sugar: 4 cups – We incorporate this afterward to preserve the fruits and achieve the ideal thick consistency, drawing out their natural juices during cooking.
- Fresh lemon juice: 2 tablespoons – Finally, we squeeze this in for its acidity, which aids in setting the jam and adds a zesty tang that elevates the overall taste.
| Ingredient | Quantity | Prep Notes |
|---|---|---|
| Fresh strawberries | 2 cups | Hulled and sliced for even cooking |
| Fresh raspberries | 2 cups | Used whole for texture |
| Granulated sugar | 4 cups | Measured to promote proper setting |
| Fresh lemon juice | 2 tablespoons | Freshly squeezed for optimal acidity |
Tools and Equipment
Now that we’ve gathered our fresh strawberries, raspberries, sugar, and lemon juice for our homemade strawberry and raspberry jam, let’s equip ourselves with the right tools to ensure a smooth and successful canning process. Having the proper equipment not only makes jam-making easier but also helps achieve that perfect set and vibrant flavor we love.
We recommend the following essential tools and equipment, organized by category for clarity:
- Large Stainless Steel Pot: A heavy-bottomed pot with at least 8-quart capacity is crucial for cooking the fruit mixture. It allows even heating to prevent scorching and accommodates the bubbling jam without overflow.
- Jam Thermometer or Candy Thermometer: This tool is key for precise temperature monitoring—aim for 220°F (105°C) to reach the jam’s setting point. Accurate readings ensure our jam sets properly, avoiding a runny texture.
- Canning Jars and Lids: Use 8-ounce glass jars with airtight lids, sterilized in advance. We suggest at least 4 to 6 jars to store up to 4 cups of jam, promoting long-term preservation through proper sealing.
- Funnel and Ladle: A wide-mouthed funnel paired with a heat-resistant ladle makes transferring the hot jam into jars mess-free and efficient, minimizing waste and burns.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the mixture without scratching the pot. It helps us blend the fruits and sugar evenly while releasing their natural juices for that fresh, summery taste.
- Mesh Strainer or Food Mill: Perfect for straining seeds from raspberries if desired, ensuring a smooth consistency in our jam while preserving the tart-sweet balance.
- Water Bath Canner or Large Stockpot: This is necessary for processing the sealed jars. A pot with a rack that holds at least 6 jars allows us to safely sterilize and seal the jam for shelf-stable storage.
For optimal results, always prioritize food-grade, heat-safe materials to maintain the integrity of our strawberry and raspberry jam recipe. With these tools in hand, we’re ready to move on to the preparation steps.
Instructions
We love turning fresh strawberries and raspberries into a vibrant, homemade jam that bursts with sweet-tart flavors. Follow our step-by-step guide to create a spreadable delight perfect for your breakfast table.
Prep
Before we start cooking, let’s prepare our ingredients for the best results. Begin by washing 2 cups of hulled and sliced strawberries and 2 cups of whole raspberries under cool running water to remove any dirt or impurities—gently pat them dry with a clean kitchen towel to preserve their delicate texture. In a large bowl, combine the prepared fruits with 4 cups of granulated sugar and 2 tablespoons of freshly squeezed lemon juice, stirring until the sugar begins to dissolve and the mixture glistens with natural juices. We recommend using a wooden spoon for this to avoid bruising the fruits, ensuring a smooth base that captures the essence of summer’s bounty.
Cook
Let’s bring our jam to life on the stove. Transfer the fruit mixture to a large stainless steel pot and heat it over medium-high heat, stirring constantly with a silicone spatula to prevent sticking as it reaches a rolling boil—watch for the mixture to bubble vigorously and release a fragrant aroma of ripe berries. Once boiling, reduce the heat to medium and continue cooking for about 15-20 minutes, using a jam thermometer to monitor the temperature until it hits 220°F (105°C) for the perfect set. As it thickens, we’ll test for doneness by placing a small amount on a chilled plate; if it wrinkles when pushed, our jam is ready—its glossy texture and bright red hue will make your kitchen smell irresistible.
Jar and Store
With the jam cooked, it’s time to preserve it for long-term enjoyment. Using a funnel and ladle, carefully fill your sterilized canning jars with the hot jam, leaving about 1/4 inch of headspace at the top to allow for proper sealing. Wipe the jar rims clean with a damp cloth to remove any residue, then secure the airtight lids tightly—we always use food-grade materials for safety. Next, process the jars in a water bath canner or large stockpot filled with boiling water for 10 minutes to create a vacuum seal, then remove and let them cool on a clean towel. Once cooled, store the jars in a cool, dark place where they can last up to 12 months, though we bet you’ll enjoy this fresh jam much sooner.
Make-Ahead and Storage
To extend the enjoyment of our homemade strawberry and raspberry jam, we focus on smart make-ahead strategies and proper storage techniques. These steps ensure the jam retains its vibrant, fruity flavors and thick, glossy texture for months, building directly on our jarring process from the previous section.
Make-Ahead Tips
We recommend preparing elements of the jam in advance to simplify your cooking day while preserving the fresh, sun-ripened essence of the strawberries and raspberries. Here’s how:
- Prepare the fruit mixture: Wash, hull, and slice 2 cups of strawberries and rinse 2 cups of raspberries up to 24 hours ahead. Combine them in a bowl with 2 tablespoons of freshly squeezed lemon juice to prevent oxidation, then cover and refrigerate. This keeps the fruits’ bright colors and tangy-sweet balance intact without compromising flavor.
- Mix with sugar: For even more convenience, stir in the 4 cups of granulated sugar with the fruit and lemon juice mixture up to 12 hours before cooking. Store it covered in the fridge to allow the natural juices to release, enhancing the jam’s rich, syrupy consistency when you heat it later.
- Sterilize jars early: Clean and sterilize your canning jars and lids a day in advance by boiling them in water for 10 minutes. Let them air-dry on a clean towel, ensuring they’re ready for immediate use and reducing prep time on cooking day.
By planning ahead, we maintain the jam’s irresistible aroma of warm berries and citrus, making the process seamless for busy schedules.
Storage Guidelines
Proper storage is key to preserving the jam’s fresh taste and safety, allowing us to savor its sweet-tart profile for an extended period. After completing the water bath canning as outlined earlier, follow these steps to maximize shelf life.
- Cool and seal jars: Once processed, let the jars cool undisturbed for 12 to 24 hours at room temperature. Check for a proper seal by pressing the center of each lid—it should not pop back. If sealed, label the jars with the date for easy tracking.
- Store unopened jars: Place sealed jars in a cool, dark pantry or cupboard away from heat and moisture. This prevents spoilage and keeps the jam’s vivid red hue and fruity aroma fresh.
- Refrigerate after opening: Once opened, transfer the jar to the refrigerator and use within 1 month. Always use a clean spoon to avoid introducing contaminants, preserving the jam’s smooth texture and burst of summer flavors.
For a quick reference on shelf life based on storage conditions, we provide the following table:
| Storage Method | Shelf Life | Key Notes |
|---|---|---|
| Unopened (pantry) | Up to 12 months | Ideal for long-term enjoyment; check for signs of spoilage like mold or off odors before use. |
| Opened (refrigerator) | Up to 1 month | Maintains optimal flavor and safety; discard if it develops an unusual texture or scent. |
| Improper storage (e.g., room temperature after opening) | 1–3 days | Increases risk of bacterial growth; always refrigerate opened jam for best results. |
By following these guidelines, we ensure our strawberry and raspberry jam remains a delightful, homemade staple.
Conclusion
We’ve truly enjoyed guiding you through this homemade strawberry and raspberry jam adventure. It’s a rewarding way to capture fresh flavors and create something special for your table.
By making it yourself, you’ll savor the pure taste and satisfaction that comes from simple ingredients.
Let’s get jamming—your kitchen’s about to become a hub of delicious memories.
Frequently Asked Questions
What are the main ingredients for homemade strawberry and raspberry jam?
The key ingredients include 2 cups of hulled and sliced strawberries, 2 cups of whole raspberries, 4 cups of granulated sugar, and 2 tablespoons of freshly squeezed lemon juice. Using fresh, high-quality fruits ensures vibrant flavor and natural goodness, making the jam easy to prepare with traditional methods.
How do I make homemade strawberry and raspberry jam?
Start by washing and drying the fruits, then combine them with sugar and lemon juice in a large pot. Heat to a rolling boil, monitoring with a thermometer until it reaches 220°F (105°C). Pour into sterilized jars, seal, and process in a water bath canner. This simplified recipe yields a delicious spread in about 45 minutes.
What tools are needed for making this jam?
You’ll need a large stainless steel pot for heating, a jam thermometer for temperature accuracy, sterilized canning jars with lids, a funnel and ladle for filling, a wooden spoon for stirring, and a water bath canner for sealing. Using food-grade, heat-safe tools ensures safe and effective jam making.
How long does homemade strawberry and raspberry jam last?
Properly canned jam can last up to 12 months when stored in a cool, dark place. Once opened, refrigerate and use within 1-2 months for best quality. Follow storage guidelines to maintain flavor and safety, checking for signs of spoilage before consumption.
Can I prepare homemade strawberry and raspberry jam in advance?
Yes, you can mix the fruits with sugar ahead of time and refrigerate for up to 24 hours to simplify cooking. This make-ahead strategy preserves flavors while easing the process. For longer storage, follow the full canning method to enjoy fresh-tasting jam for months.