There’s something magical about homemade jam, especially when it’s bursting with the vibrant flavors of strawberries and blueberries. This delightful combination creates a perfect balance of sweet and tangy, making it a favorite for spreading on toast, swirling into yogurt, or even as a topping for desserts. It’s a simple way to capture the essence of summer in a jar.
We love how this recipe uses fresh, juicy berries to create a jam that’s not only delicious but also free of unnecessary additives. Plus, making it ourselves means we can adjust the sweetness to suit our taste. Whether you’re an experienced jam-maker or trying it for the first time, this strawberry blueberry jam is as easy as it is rewarding.
Strawberry Blueberry Jam Recipe
Here’s how we can make a delicious blend of strawberry blueberry jam in just a few simple steps. Follow this guide for a luscious, thick, and perfectly balanced jam bursting with fresh berry flavors.
Ingredients
- 2 cups fresh strawberries*, hulled and chopped
- 2 cups fresh blueberries, rinsed and dried
- 2 tablespoons fresh lemon juice, seeds removed
- 3 cups granulated sugar
- 1 teaspoon unsalted butter (optional for foam reduction)
Equipment Needed
- Large, heavy-bottomed pot
- Wooden spoon
- Potato masher or fork
- Digital or candy thermometer
- Sterilized glass jars with lids
Step-by-Step Instructions
1. Prepare the Berries
We begin by combining the chopped strawberries and blueberries in a large, heavy-bottomed pot. Use a potato masher or fork to crush the berries slightly. This releases their natural juices, giving the jam its rich texture.
2. Add Lemon Juice and Sugar
Pour in the fresh lemon juice for a hint of tanginess and natural pectin. Gradually stir in all the sugar, ensuring it dissolves completely. The sugar not only sweetens the jam but preserves its shelf life.
Pro Tip: To minimize foam formation, add 1 teaspoon of unsalted butter to the mixture.
3. Cook the Jam
Set your stove to medium-high heat and bring the berry mixture to a boil. Stir frequently with a wooden spoon to prevent scorching. As the mixture boils, it will thicken. Use a candy thermometer to monitor the temperature. The jam is ready when it reaches 220°F.
Note: If you don’t have a thermometer, perform the “cold plate test”. Drop a little jam on a chilled plate. Tilt the plate; if the jam does not run, it is ready.
| Temperature | Test Expected Result |
|---|---|
| Below 200°F | Mixture too thin; keep boiling |
| 220°F | Perfect set point for a firm yet spreadable jam |
4. Skim the Foam
Remove any foam that forms on the surface using a spoon. Foam won’t affect taste but may impact the jam’s appearance.
5. Sterilize and Fill Jars
While your jam is cooking, sterilize the jars and lids by boiling them for 10 minutes. Carefully spoon the hot jam into the sterilized jars, leaving about ¼ inch headspace at the top. Wipe the rims clean to ensure a proper seal.
Sealing & Storing
Close the jars tightly with the lids. Process them in a boiling water bath for 10 minutes for long-term storage. Once cooled, check the lids for a vacuum seal by pressing the center; if it doesn’t pop, the jar is sealed.
Ingredients
To create this flavor-packed Strawberry Blueberry Jam, we’ll need a combination of fresh ingredients and simple pantry staples. Each component plays a key role in enhancing the perfect balance of sweetness and tanginess. Gather the following:
- 2 cups fresh strawberries: Washed, hulled, and chopped into halves or quarters.
- 2 cups fresh blueberries: Rinsed and drained. Ensure they are fully ripe for maximum flavor.
- 1 ½ cups granulated sugar: Adjust to taste depending on the sweetness of your berries.
- 2 tablespoons fresh lemon juice: Adds brightness and acts as a natural preservative.
- Optional: ½ teaspoon unsalted butter: Helps reduce foam during cooking, creating smoother jam.
Ingredient Insights:
- Use fresh, ripe berries, as they have the best texture and natural sweetness. Avoid overripe fruit to maintain the jam’s vibrant color.
- Opt for organic lemon juice if possible to keep the jam additive-free.
- For a sweeter jam, you can increase sugar slightly, but avoid making it overly sweet as it can overpower the berries’ natural flavor.
Tools And Equipment
Crafting a lush, homemade strawberry blueberry jam requires the right tools and equipment to ensure both efficiency and precision. Before we dive into cooking, let’s gather the essentials. Each item plays a vital role in achieving a successful jam-making experience.
Essential Tools List
- Large saucepan: A heavy-bottomed pan ensures even cooking without scorching the fruits. Opt for a pot with at least a 4-quart capacity.
- Wooden spoon or silicone spatula: Perfect for stirring and preventing the fruits from sticking to the bottom during cooking.
- Potato masher: Helps crush the fruits to achieve that perfect jam texture.
- Candy thermometer: Essential for monitoring the jam’s temperature and ensuring it reaches the optimal setting point of 220°F.
- Sterilized glass jars with lids: We’ll need heat-safe jars to store our jam for long-term use. Choose jars with tight-fitting, sealable lids.
- Jar funnel: Makes transferring the jam into jars mess-free and efficient.
- Ladle: Useful for portioning the hot jam into jars.
- Tongs or jar lifter: Keeps your hands safe while handling hot jars during the sterilization and sealing process.
- Cooling rack: Provides a clean and safe spot for jars to cool after sealing.
Sterilization and Sealing Essentials
To ensure preservation and safety, sterilizing the jars and achieving an airtight seal is critical. Here’s what we need:
| Tool | Purpose |
|---|---|
| Large canning pot | For boiling jars and lids prior to filling to kill bacteria or germs. |
| Jar lifter | To safely remove jars from boiling water post sterilization. |
| Clean kitchen towel | Handy for drying jars and wiping rims of jars before sealing. |
Optional Equipment
For added convenience, consider these optional tools:
- Food processor or blender: If you prefer a smoother jam, a quick blitz can help achieve your desired consistency.
- Skimmer or slotted spoon: Useful for skimming foam off the jam surface during cooking.
- Labels and markers: Perfect for noting the contents and date on each jar for easy identification.
Directions
Making strawberry blueberry jam at home is simpler than you might think. Follow these step-by-step directions to create a jar full of vibrant, fruity goodness.
Prep
- Prepare the berries:
- Rinse and gently pat dry 2 cups of fresh strawberries and 2 cups of fresh blueberries.
- Hull the strawberries and chop them into small pieces.
- Mash the fruits:
- Place the chopped strawberries and whole blueberries into a large mixing bowl. Use a potato masher or fork to mash the berries until they reach your desired consistency. Keep some chunks for a rustic jam or mash smoothly for a spreadable texture.
- Measure out the sugar and lemon juice:
- Measure 1 ½ cups of granulated sugar.
- Squeeze and strain 2 tablespoons of fresh lemon juice. Keep these ready to add while cooking.
- Optional: If you’d like to reduce foam during cooking, measure ½ teaspoon of unsalted butter and set aside.
Cook
- Combine ingredients:
- Transfer the mashed berries to a large saucepan. Add the sugar and lemon juice. Stir to mix evenly.
- Cook the mixture:
- Place the saucepan over medium heat. Stir the mixture constantly to dissolve the sugar completely.
- Let the mixture come to a gentle boil, increase the heat slightly, and stir often to prevent sticking or burning.
- Monitor the temperature:
- Use a candy thermometer for precision. Cook the jam until it reaches 220°F (the jam setting point).
- Test for consistency:
- Perform the plate test: Place a small amount of jam on a cold plate. Let it cool for a few seconds and run your finger through it. If the surface wrinkles and holds its shape, the jam is ready.
- Skim the foam (optional):
- If foam forms on the surface during cooking, skim it off with a spoon. Add the optional unsalted butter to reduce foam formation during the process.
Canning (Optional)
- Sterilize the jars:
- Wash the glass jars and lids with hot, soapy water. Rinse well. Submerge the jars in a large pot of boiling water for 10 minutes to sterilize. Keep the jars warm until ready to use.
- Fill the jars:
- Place a jar funnel into the sterilized jar. Ladle the hot jam into the jar, leaving ¼ inch of headspace.
- Seal the jars:
- Wipe the rim of each jar with a clean, damp cloth to remove any sticky residue. Place the lid on top and screw on the band until fingertip-tight.
- Process the jars:
- Submerge the sealed jars back into the boiling water. Ensure they are fully covered by at least 1 inch of water. Boil for 10 minutes.
- Cool and store:
- Remove the jars carefully using tongs or a jar lifter. Let them sit undisturbed on a cooling rack for 24 hours. After cooling, check the seals by pressing on the center of each lid. Properly sealed jars will not spring back.
Pro Tip: Label the jars with the jam name and date for easy identification.
| Ingredient | Quantity |
|---|---|
| Fresh Strawberries | 2 cups (chopped) |
| Fresh Blueberries | 2 cups |
| Granulated Sugar | 1 ½ cups |
| Fresh Lemon Juice | 2 tablespoons |
| Unsalted Butter (optional) | ½ teaspoon |
Make-Ahead Instructions
Preparing our strawberry blueberry jam in advance is a simple and rewarding process that ensures we always have a jar of sweetness ready to enjoy. Here’s how to make it ahead of time while preserving its vibrant flavors and achieving long-lasting freshness.
1. Prepare and Sterilize Jars
- Before we start, ensure all our glass jars and lids are thoroughly sterilized. Use the boiling water method:
- Place jars and lids in a large pot filled with water.
- Bring it to a boil and let the jars simmer for 10 minutes.
- Remove jars carefully using tongs or a jar lifter, place them on a clean towel, and allow them to air dry. This step prevents contamination and ensures safe preservation.
2. Cook and Store the Jam
- After cooking the jam, let it cool for 5–10 minutes before transferring it into sterilized jars.
- Use a jar funnel for mess-free filling and leave about ¼-inch of headspace at the top of the jar.
- Seal the jars tightly with sterilized lids. This ensures an effective vacuum seal once processed.
3. Canning and Processing
- For long-term storage, process the jars in a boiling water canner:
- Submerge the jars in a pot of boiling water, ensuring they’re fully covered by at least 1–2 inches of water.
- Process for 10 minutes, adjusting for altitude if necessary (check local guidelines for specifics).
- Remove the jars using tongs and place them on a cooling rack or towel. Let them sit undisturbed until completely cool.
4. Testing the Seal
- Once cooled, press down on the center of each jar lid. If it doesn’t pop back, the seal is secure.
- For unsealed lids, refrigerate jars and consume within 2–3 weeks.
5. Labeling and Storage
- Label each jar with the jam name and date for easy identification.
- Store the jars in a cool, dark place, such as a pantry or cupboard, for up to 12 months.
Quick Reference Table
| Step | Details |
|---|---|
| Sterilizing Time | 10 minutes in boiling water |
| Processing Time | 10 minutes in boiling water (adjust for altitude) |
| Headspace | Leave ¼ inch |
| Storage Duration | Up to 12 months in a cool, dark place |
| Refrigeration | Consume unsealed jars within 2–3 weeks |
Storage And Shelf Life
Proper storage ensures that our strawberry blueberry jam remains flavorful and safe for consumption over time. Let’s discuss the ideal methods, conditions, and duration for storing homemade jam.
Short-Term Storage
For jam intended to be used within a few weeks, we can store it in clean, airtight containers:
- Once the jam is cooled after cooking, transfer it to sterilized glass jars or food-safe plastic containers.
- Seal the containers with tight-fitting lids and store them in the refrigerator.
- Use the refrigerated jam within 3 weeks to enjoy optimal taste and quality.
Long-Term Storage with Canning
Canning is the best option for preserving homemade jam for a longer period. Here’s how we ensure safe, long-term storage:
- Sterilized Jars: Use sterilized glass jars and lids to minimize the risk of contamination.
- Sealing and Processing: After filling the jars with hot jam, leave 1/4-inch headspace, wipe the rims clean, and tightly secure the lids. Process the jars in a boiling water bath for 10 minutes.
- Cool and Test: Let the jars cool completely on a rack for 12–24 hours, then check the seal by pressing down on the lid. If it doesn’t pop back, the seal is airtight.
Shelf Life of Canned Jam
When stored in a cool, dark place, such as a pantry:
- Unopened jars: Properly canned jam can last up to 12 months. It’s best to consume it within this time for peak flavor.
- Opened jars: Once opened, transfer the jar to the refrigerator and use it within 2–3 weeks.
| Storage Type | Temperature | Duration |
|---|---|---|
| Refrigerator (opened jar) | 35–38°F (1.5–3°C) | 2–3 weeks |
| Pantry (sealed jar) | Cool, dark place (~50–70°F) | Up to 12 months |
Tips for Best Storage Practices
- Store jam away from direct sunlight to avoid deterioration in color and flavor.
- Avoid freezing jam in glass jars, as temperature changes may cause the jars to crack. If freezing, use freezer-safe containers and leave space for expansion.
- Always use a clean spoon to avoid introducing contaminants that can reduce the shelf life.
- Label jars with the date of preparation and the type of jam for easy tracking. For example, “Strawberry Blueberry Jam, July 2023.”
With the right storage and handling steps, we can enjoy the vibrant flavors of our homemade jam whenever we’re craving a taste of summer.
Conclusion
Making strawberry blueberry jam at home is more than just a recipe—it’s a chance to create something truly special with fresh, vibrant ingredients. The process is simple yet rewarding, offering a delicious way to preserve the best flavors of the season.
Whether you’re a seasoned canner or trying your hand at jam-making for the first time, this recipe provides all the tools and guidance you need. With proper storage, you can enjoy the sweet taste of summer all year long.
So grab your berries, gather your tools, and let’s get started on crafting a batch of homemade goodness you’ll be proud to share or savor yourself.
Frequently Asked Questions
1. What are the main ingredients needed for strawberry blueberry jam?
The main ingredients are fresh strawberries (2 cups), blueberries (2 cups), granulated sugar (1 ½ cups), and fresh lemon juice (2 tablespoons). Optionally, you can add a small amount of unsalted butter to reduce foam during cooking.
2. Do I need special equipment to make homemade jam?
Yes, essential tools include a large saucepan, wooden spoon or silicone spatula, potato masher, sterilized glass jars with lids, jar funnel, ladle, tongs or jar lifter, and a candy thermometer. Optional tools like a food processor and jar labels can add convenience.
3. How long does homemade strawberry blueberry jam last?
Properly canned and sealed jam can last up to 12 months when stored in a cool, dark place. Refrigerated jam in airtight containers will remain fresh for about 3 weeks.
4. What is the best way to sterilize jars for canning?
Wash jars in hot soapy water, rinse thoroughly, and place them in boiling water for 10 minutes. Keep them warm until ready for filling to prevent contamination.
5. How can I test if my jam has set properly?
Use the plate test: Place a small dollop of jam on a chilled plate, let it cool for a minute, and gently push it with your finger. If it wrinkles slightly, it’s done.
6. Can I adjust the amount of sugar in the recipe?
Yes, you can reduce the sugar to suit your taste. However, keep in mind that sugar helps preserve the jam and enhances the flavor, so balance is key.
7. Is it necessary to use a candy thermometer when making jam?
While not mandatory, a candy thermometer ensures precise cooking. Jam should reach 220°F (104°C) for proper consistency. Alternatively, you can use the plate test.
8. Can I freeze the jam instead of canning it?
Yes, you can freeze the jam in freezer-safe containers, leaving some room for expansion. Properly sealed and frozen jam can last up to 6 months.
9. Why does foam form during cooking, and how can I reduce it?
Foam occurs due to air in the fruit. Add a small amount of unsalted butter (1 teaspoon) during cooking to minimize foam. Skim off any remaining foam for a clean finish.
10. How do I ensure my jars are properly sealed?
After filling jars with hot jam, leave appropriate headspace, wipe the rims clean, secure the lids, and process them in boiling water for the recommended time. A properly sealed jar will not flex when pressed in the center.
11. Can I use frozen berries instead of fresh ones?
Yes, frozen berries can be used if fresh ones aren’t available. Thaw and drain excess liquid before using to avoid altering the jam’s consistency.
12. How do I store jam after opening a jar?
Refrigerate opened jars and use clean utensils to scoop the jam. Properly stored, opened jam will remain fresh for up to 3 weeks.
13. Do I need to label my jam jars?
Yes, labeling jars with the preparation or canning date helps track freshness. This ensures you consume the jam within its best-by period, enhancing safety and flavor.