Strawberry and Raspberry Jam Recipe
With so much fresh fruit around it’s the perfect time to make strawberry and raspberry jam! This recipe made a lot of jam just over 3 litres altogether. After a lot of experimenting this summer this has to be the best the best jam I have ever made.
It’s a super simple to make and has a soft set as to my preference but you can always leave it boiling for longer to get a thick set.
I decided to not strain the jam as I love the look and texture of the jam like this. If you have a straining set or new pair of tights you don’t mind using you can strain the jam and remove the seeds with them.
I mad 18 x 190ml jars of the jam and it’s already been distributed to family and friends everywhere. These great little jars I got from Wilko and at £5 for 12 I think it’s a great deal. They have a load of different sizes so it’s definitely worth a visit in store or online if you’re making jam.
How to make Strawberry and Raspberry Jam
Jam is easy to make and very relaxing I find. I love watching the fruity mush down and turn into a liquid and then start to thicken up. It’s so satisfying to *in*patiently wait for it to cool so you can eat it. Following the work of Camilla at Fab Food 4 All and her incredible jam and preserve recipes. I learned about adding the rinds of the freshly squeezed lemon to boost the pectin levels but I’ve found that it actually adds a real zesty flavour to the finished jam.
Strawberry and Raspberry Jam
- 1500 grams strawberries
- 750 grams raspberries
- 3 lemons
- 2 kilos granulated sugar
Place a plate in fridge to chill. You will use the plate to see how the jam sets later.
Chop and hull the strawberries and add to a jam pan along with the raspberries and lemon rinds.
On a medium heat reduce the berries down and after 5 minutes add the lemon juice and sugar.
Reduce the heat and keep stirring until the sugar has dissolved. If you want a smoother jam use a potato masher to break down the fruit. I like lumpy jam so I don’t tend to mush it down too much.
Bring the jam up to a rolling boil for 10 minutes and keep stirring.
Take off the heat and add a few drops to the cool plate. After a minute push the jam with your finger and when it starts to gently wrinkle and hold that wrinkle the jam is done. If it doesn’t wrinkle put the jam back on the heat for another 2 minutes. A gentle wrinkle will give a soft set, for a thicker set get the jam to a stage where the wrinkle is very strong.
Remove the lemon rinds and spoon the jam into warm sterilised jars (see notes for how to sterilise them) and screw the lids on and leave to cool.
It made just over 3 litres of jam and filled 16 of the 190ml jam jars.
To sterilise the jars you can either wash them in hot soapy water and then place in an oven for 20 minutes at 120 degrees fan oven. Leave the lids to drain after washing.
I wash the jars and lids in a hot dishwasher (steam setting if yours has one) and allow them to stay warm and dry in the machine until I’m ready to use them.
I was so happy to have my little jars in a box and ready to give away to friends (apologies for my awful writing, one day I’ll invest in printable stickers).
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