There’s something truly special about homemade jam. Combining strawberries and raspberries creates a vibrant blend bursting with natural sweetness and a hint of tartness. This Strawberry and Raspberry Jam recipe captures the essence of fresh summer berries, making it perfect for breakfast spreads or a sweet snack.
We love how simple it is to make this jam from scratch using just a few ingredients. No artificial flavors or preservatives—just pure fruit goodness. Whether you’re new to canning or a seasoned jam maker, this recipe delivers a delicious result you’ll want to enjoy all year long. Let’s dive into crafting this irresistible jam that’s sure to brighten up any meal.
Ingredients
To create our delicious Strawberry and Raspberry Jam, we use only the freshest and simplest ingredients. Each component plays a crucial role in achieving the perfect balance of sweetness and tartness that defines our homemade jam. Here’s what we need:
- 2 cups fresh strawberries, hulled and quartered
- 2 cups fresh raspberries, gently rinsed
- 4 cups granulated sugar, to sweeten naturally
- 1/4 cup fresh lemon juice, to enhance flavor and preserve the jam
- 1 teaspoon lemon zest (optional), for an extra burst of citrus aroma
- 1 package (1.75 oz) fruit pectin, to help the jam set properly
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh strawberries | 2 cups | Hulled and quartered |
| Fresh raspberries | 2 cups | Gently rinsed |
| Granulated sugar | 4 cups | Measured precisely |
| Fresh lemon juice | 1/4 cup | Freshly squeezed |
| Lemon zest (optional) | 1 teaspoon | Finely grated |
| Fruit pectin | 1 package (1.75 oz) | Use as per instructions on box |
By combining these ingredients with care and attention, we are ready to bring out the full flavor of strawberry and raspberry jam that is naturally sweet, perfectly tart, and wonderfully spreadable.
Equipment Needed
To create our delicious Strawberry and Raspberry Jam efficiently and safely, having the right equipment is essential. Below is a detailed list of tools that will help us prepare, cook, and preserve the jam with ease and precision.
| Equipment | Purpose |
|---|---|
| Large heavy-bottomed saucepan | Ensures even heat distribution to prevent burning during jam cooking |
| Measuring cups and spoons | For precise ingredient measurements including sugar and lemon juice |
| Mixing spoon (preferably wooden or silicone) | To stir the jam mixture without scratching the pan |
| Potato masher or fork | To gently crush the berries releasing natural juices for a perfect texture |
| Candy or jam thermometer | To monitor temperature accurately, essential for proper gel formation |
| Sterilized glass jars with lids | For storing the finished jam safely and prolonging shelf life |
| Ladle | To transfer hot jam into jars cleanly and safely |
| Jar funnel | Helps avoid spills when filling jars with hot jam |
| Canning pot or large stockpot | For water bath processing to seal jars properly |
| Clean kitchen towels | For wiping jar rims and handling hot jars during canning |
Using these tools correctly helps us achieve that perfect balance of thickness, flavor, and freshness in our Strawberry and Raspberry Jam. This setup streamlines the jam-making process from start to finish while ensuring food safety and quality preservation.
Prep Work
Before we start cooking, proper prep work sets the stage for our Strawberry and Raspberry Jam to turn out perfect. Let’s ensure our berries and equipment are ready for a smooth jam-making process.
Preparing the Strawberries
First, we take 2 cups of fresh strawberries. Here’s how to prepare them:
- Gently rinse the strawberries under cool running water to remove any dirt or debris.
- Remove the green hulls by cutting off the leafy tops.
- Quarter the strawberries evenly to help them cook down consistently and release their natural juices.
- Pat them dry gently with a clean kitchen towel to remove excess moisture, which can dilute the jam.
This preparation enhances the natural sweetness and creates a luscious texture once cooked.
Preparing the Raspberries
Next, we focus on 2 cups of fresh raspberries:
- Rinse raspberries carefully using a colander with cool water to avoid crushing the delicate fruit.
- Inspect the raspberries and discard any that are overripe or moldy to keep the jam fresh.
- Allow them to drain thoroughly, then set aside.
Keeping raspberries intact ensures their vibrant flavor and slight tartness balance perfectly with the strawberries.
Sterilizing Jars and Lids
Proper jar sterilization is crucial for preserving our jam safely:
| Step | Description |
|---|---|
| Wash jars & lids | Use hot soapy water, rinse well to remove all residues. |
| Boil jars | Submerge jars in a large pot of boiling water for 10 min. |
| Boil lids | Heat lids in simmering (not boiling) water for 5 min. |
| Dry jars & lids | Remove carefully and place on a clean towel to air dry. |
| Maintain hot jars | Keep jars warm in a 200°F oven until ready to fill. |
Sterilized jars prevent bacterial growth and ensure the jam stays fresh for months. We recommend completing sterilization just before we fill the jars for best results.
Cooking the Jam
Now that we have prepared our fresh strawberries and raspberries and sterilized our jars, it’s time to cook the jam. Following precise steps will help us achieve the perfect texture and flavor for our Strawberry and Raspberry Jam.
Combining Fruits and Sugar
First, we place the 2 cups of hulled and quartered strawberries and 2 cups of rinsed raspberries into a large heavy-bottomed saucepan. To bring out their natural juices and flavors, we gently crush the berries using a potato masher, but avoid over-mashing as we want some texture to remain.
Next, we add 4 cups of granulated sugar evenly over the fruit. Stir the mixture well to coat all the berries with sugar. The sugar not only sweetens the jam but helps with preservation and gel formation.
We let the fruit-sugar mixture rest for about 10 minutes. This resting period allows the sugar to dissolve and the fruit juices to release, making the cooking process more efficient and ensuring a more uniform jam.
Adding Pectin or Thickening Agents
After the sugar has dissolved, we add our 1 package of fruit pectin to the mixture. Pectin is essential for achieving the perfect gel consistency in our jam.
Sprinkle the pectin evenly over the fruit and sugar blend, then stir constantly to avoid lumps. If using lemon zest (1 teaspoon optional), we add it now as well to enhance the bright, citrusy notes.
Next, we pour in 1/4 cup of freshly squeezed lemon juice. The lemon juice activates the pectin and balances the jam’s sweetness with acidity, ensuring a well-rounded taste.
Cooking to the Correct Consistency
Turn the heat to medium-high and bring the mixture to a rolling boil—a boil that cannot be stirred down.
Boil the jam briskly for exactly 1 to 2 minutes, stirring constantly. Use a candy or jam thermometer to monitor the temperature. The ideal jam setting temperature is 220°F (104°C).
| Cooking Step | Temperature | Time | Key Action |
|---|---|---|---|
| Bring to rolling boil | N/A | Till boil | Stir constantly |
| Boil to set point | 220°F (104°C) | 1 to 2 minutes | Maintain boil, stir continuously |
To test the jam’s readiness without a thermometer, drop a small spoonful on a cold plate and tilt. If it wrinkles and does not run easily, it’s ready.
Once the jam reaches the proper consistency, remove it immediately from heat to prevent overcooking. We then skim off any foam to keep the jam clear and glossy.
By carefully following these cooking steps, our Strawberry and Raspberry Jam will develop its signature vibrant color, rich flavor, and spreadable texture.
Canning and Storing
Proper Canning and Storing techniques are essential to preserve our Strawberry and Raspberry Jam‘s fresh flavor and ensure its safety for long-term enjoyment. Let’s walk through the steps to fill, seal, and store our jars correctly.
Filling the Jars
We start by carefully ladling the hot jam into the sterilized glass jars. Leave about 1/4 inch of headspace at the top to allow for expansion during processing. Use a clean, damp cloth to wipe the jar rims thoroughly—this step is crucial to ensure a good seal. Removing any stray jam or residue prevents seal failure and contamination.
Sealing and Cooling
Next, place the sterilized lids on each jar and screw the metal bands on until fingertip-tight. Avoid over-tightening as air needs to escape during the canning process. We then process the jars in a boiling water bath for 10 minutes to create a vacuum seal that locks in freshness and inhibits bacterial growth.
Once processed, carefully remove the jars and place them on a towel or rack to cool undisturbed for 12 to 24 hours. Do not disturb the jars during this cooling phase—allow time for the lids to “pop,” confirming a successful seal. After cooling, check for sealed lids by pressing the center; it should not flex up or down.
| Step | Key Point | Detail |
|---|---|---|
| Fill jars | Headspace | 1/4 inch |
| Wipe rims | Clean rim needed | Remove jam residue |
| Seal jars | Lid application | Screw on fingertip-tight |
| Process jars | Boiling water bath | 10 minutes |
| Cool jars | Undisturbed cooling | 12-24 hours |
| Seal check | Lid center test | No flexing means sealed |
Storage Tips
Store the sealed jars in a cool, dark place such as a pantry or cupboard. Properly sealed jars can last for up to 1 year while maintaining peak flavor and quality. Once opened, refrigerate the jam and use it within 3 weeks.
Remember to label each jar with the date of preparation. Keep an eye on the jam’s appearance and smell before use—discard any jam that shows signs of spoilage such as mold, off aromas, or bubbling. By following these steps carefully, we ensure our Strawberry and Raspberry Jam stays fresh, delicious, and safe to enjoy all year round.
Serving Suggestions
Our Strawberry and Raspberry Jam is a versatile delight that enhances many dishes. Here are some of our favorite ways to enjoy this vibrant homemade treat:
- Spread on Fresh Bread or Toast
Slather the jam generously on warm, crusty bread or a buttery toast slice. The natural sweetness and tang complement breakfast or afternoon tea perfectly.
- Swirl into Yogurt or Cottage Cheese
Add a spoonful to plain Greek yogurt or cottage cheese. The jam adds a luscious fruitiness that balances the creaminess, transforming a simple snack into a gourmet delight.
- Top Pancakes or Waffles
Use the jam as a topping for pancakes or waffles instead of syrup. The chunky berry texture and flavor brighten up your breakfast with fresh summer notes.
- Fill Layer Cakes or Cupcakes
Incorporate the jam as a filling in cakes or cupcakes to add a fruity burst that pairs beautifully with vanilla or chocolate flavors.
- Serve with Cheese and Crackers
Pair the jam with mild cheeses like brie or cream cheese and crunchy crackers for an elegant appetizer or snack board addition.
- Glaze for Roasted Meats
Brush the jam over roasted pork or chicken during the last minutes of cooking to add a subtle sweetness with a fruity twist.
We recommend storing your jam in the refrigerator after opening and using it within three weeks for the best flavor and texture.
| Serving Suggestion | Recommended Pairings | Notes |
|---|---|---|
| Spread on Bread or Toast | Butter, fresh bread | Enjoy at breakfast or teatime |
| Swirl into Yogurt | Plain Greek yogurt, cottage cheese | Adds creaminess contrast |
| Topping for Pancakes | Pancakes, waffles | Use instead of syrup |
| Cake or Cupcake Filling | Vanilla/chocolate cakes | Adds fruity burst |
| Cheese and Crackers Board | Brie, cream cheese, crackers | Creates elegant appetizer |
| Glaze for Roasted Meats | Pork, chicken | Brush during last cooking minutes |
Troubleshooting Common Issues
When making our Strawberry and Raspberry Jam, a few common issues may arise. Here’s how we can identify and fix them to ensure a perfect batch every time.
Jam Won’t Set Properly
If the jam is too runny or does not gel as expected, the issue usually lies with the pectin content or cooking time.
- Check Pectin Amount: Ensure we used the correct amount of fruit pectin as per the recipe.
- Cooking Temperature: Use a candy or jam thermometer and bring the mixture to a rolling boil reaching 220°F (104°C).
- Test for Set: Place a small spoonful of jam on a chilled plate, let it cool for a minute, then drag your finger through it. If the jam wrinkles and holds shape, it’s ready.
If the jam doesn’t set after cooling, we can return it to the heat and boil for a few more minutes, testing often.
Jam Is Too Thick or Hard
Overcooking the jam can lead to overly thick or hard texture. To avoid this:
- Remove the jam at the precise boiling point of 220°F (104°C).
- Stir gently to prevent scorching at the bottom.
- If jam hardens after cooling, gently warm it with a splash of water and stir to soften.
Jam Has Excess Foam
Foam often forms during boiling due to fruit juices. Here’s what we do:
- Skim foam off the surface immediately after cooking and before filling jars.
- Use a large spoon or fine mesh skimmer for efficient removal.
- Removing foam improves appearance and prevents jars from clogging during sealing.
Jam Develops Mold or Spoilage
Proper storage and sterilization prevent spoilage. If mold appears:
- Discard the entire jar, do not taste or consume moldy jam.
- Always sterilize jars and lids thoroughly by boiling or using the oven method.
- Ensure jars are sealed tightly and processed in a boiling water bath for the correct time.
Jam Has an Off Flavor or Is Too Sweet/Tart
Balance is key to our homemade jam’s flavor:
- Use fresh, ripe berries to enhance natural sweetness and tartness.
- Measure sugar and lemon juice accurately. Too little lemon juice can reduce tartness and affect set.
- If jam is too sweet, add a bit more lemon juice before reheating and testing.
Quick Reference: Troubleshooting Table
| Issue | Cause | Solution |
|---|---|---|
| Jam won’t set | Insufficient pectin or temp | Add pectin or boil to 220°F, test for gel |
| Jam too thick or hard | Overcooked jam | Remove at 220°F, gently reheat with water if hard |
| Excess foam | Fruit juice foaming | Skim foam off immediately after boiling |
| Mold on jam | Improper sterilization/storage | Sterilize jars, discard moldy jam |
| Off flavor/sweetness | Unbalanced sugar/lemon ratio | Adjust lemon juice, use fresh berries |
Pro Tips for Consistent Jam Quality
- Use a heavy-bottomed saucepan for even heat.
- Rest fruit and sugar mixture 10 minutes before cooking to maximize juice extraction.
- Always cool jars undisturbed for 12–24 hours to ensure proper sealing.
- Label jars with the prep date and store them in a cool, dark place to maintain freshness.
“Perfect Strawberry and Raspberry Jam is all about balance — balance of temperature, timing, and ingredients.”
By following these troubleshooting tips, we keep our jam luscious, flavorful, and spreadable every time.
Conclusion
Making our own Strawberry and Raspberry Jam is a rewarding way to capture the vibrant flavors of summer berries. With just a few simple ingredients and the right techniques, we can create a delicious spread that brightens breakfasts and snacks all year.
By paying attention to preparation, cooking, and storage, we ensure each jar is safe, flavorful, and perfectly textured. This homemade jam not only tastes better than store-bought but also lets us enjoy the satisfaction of crafting something truly special in our kitchen.
Whether we’re sharing it with family or savoring it ourselves, this jam brings a sweet and tangy touch to any meal. Let’s keep experimenting and perfecting our recipe to make every batch even better.
Frequently Asked Questions
What ingredients do I need to make Strawberry and Raspberry Jam?
You need fresh strawberries and raspberries (2 cups each), granulated sugar (4 cups), freshly squeezed lemon juice (1/4 cup), optional lemon zest (1 tsp), and a package of fruit pectin.
Do I need special equipment to make this jam?
Yes, essential tools include a large heavy-bottomed saucepan, measuring cups and spoons, mixing spoon, potato masher, candy or jam thermometer, sterilized glass jars, and a ladle.
How do I prepare the fruit for the jam?
Rinse raspberries gently and drain them. Hull and quarter strawberries to release natural sweetness and improve texture.
Why is sterilizing jars important?
Sterilizing jars prevents bacterial growth, ensuring the jam stays fresh and safe for months.
What temperature should the jam reach when cooking?
The jam should reach a rolling boil at 220°F (104°C) for the proper gel consistency.
How do I know when the jam is ready?
Perform a simple gel test by placing a small amount on a cold plate; if it wrinkles when pushed, the jam is ready.
How should I can and store the jam?
Process filled jars in a boiling water bath, let them cool 12-24 hours, then store sealed jars in a cool, dark place for up to a year. Refrigerate after opening.
How long does homemade jam last?
Unopened jars last up to one year. Once opened, refrigerate and consume within three weeks.
What are some ways to use Strawberry and Raspberry Jam?
Spread on toast, mix into yogurt, top pancakes, fill cakes, serve with cheese and crackers, or brush on roasted meats.
What if my jam doesn’t set properly?
Check your pectin amount, ensure you reach the correct cooking temperature, and follow proper resting and stirring steps to improve setting.
How can I prevent foam from forming during cooking?
Skim any foam off the jam with a spoon during cooking to maintain clarity and quality.
What signs indicate jam spoilage?
Look for mold, off smells, or any discoloration. Discard if you notice spoilage to avoid health risks.
