Quick & Easy Raspberry & Strawberry Jam

With so much gorgeous fresh fruit available in the summer, I decided it was the perfect time to make my easy strawberry and raspberry jam!

This recipe makes a very generous amount – just over 3 litres in total! However, after a lot of jam experimentation, I’ve decided that the recipe is perfect as it’s by far the best jam that I’ve ever made!

This strawberry jam is very quick and easy to make and has a soft set as I prefer my jam slightly runnier. However, if you prefer thicker jam then you can leave your jam to boil for longer to your preference!

What are the ingredients for strawberry & raspberry jam?

You only need a handful of common ingredients to make this quick jam – nothing weird, wonderful or super expensive.

• fresh strawberries and raspberries – and a lot of them!
• 3 lemons
• a lot of granulated sugar (this recipe is definitely not low in sugar, that’s for sure!)

I used Camilla at Fab Food 4 All and her incredible jam and preserve recipes as a reference to learn 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. The acidity of the lemon really brings out the sweet flavours of the strawberries and raspberries!

Check out her incredible Tutti Frutti jam recipe here

I jarred my jam in 18 190ml jars to give to friends and family – I got my jars very cheaply from wilko at a great price (£5 for 12!) so it’s definitely worth picking a set or two up if you’re planning on making this strawberry raspberry jam.

How to make Strawberry and Raspberry Jam

1. put a plate in the fridge to chill – it sounds odd, but you’ll need it to check when the jam is thick enough.
2. chop and hull the strawberries and add them to a pan on medium heat with the raspberries and lemon rinds
3. reduce the berries down for 5 minutes and then add lemon juice and sugar
4. reduce the heat and stir until all the sugar is dissolved. If you want a smoother jam, use a potato masher or fork to help break down the fruit.
5. bring the jam mixture to a rolling boil for 10 minutes and keep stirring
6. remove from the heat and place a few drops on that nice cold plate. After a minute, push the jam with your finger and if it starts to wrinkle then it’s done. Put it back on the heat for another 2 minutes and then try again, repeating this step until it wrinkles.
7. remove the lemon rinds and spoon the jam into sterilised jars – You can either sterilise jars in the oven or sterilise them in the air fryer
8. enjoy!

I find jam very relaxing to make – and this strawberry jam is even easier than most! I love watching the summer berries gradually become mush and disintegrate to form a liquid and then start to thicken up. Although, I must say that I don’t always have the patience to wait for it to cool before I taste-test it!

I didn’t strain the strawberry raspberry jam as I love the appearance and texture of the seeds in my jam. However, if you have a straining set (or a new pair of tights that you don’t mind using!) then you can strain this quick strawberry jam to remove the seeds.

I ended up packing my jars of this quick strawberry jam into a box ready to give away to friends. Sadly, I don’t have any printable stickers though so I do apologise for my handwriting!

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Quick & Easy Raspberry & Strawberry Jam

Sisley White

With so much gorgeous fresh fruit available in the summer, I decided it was the perfect time to make my easy strawberry and raspberry jam!

5 from 5 votes

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Cook ModePrevent your screen from going dark

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast, Brunch, Sauce

Cuisine British, English

Servings 3 litres

Calories 280 kcal

Ingredients

 

1x2x3x

• 1500 grams strawberries
• 750 grams raspberries
• 3 lemons
• 2 kilos granulated sugar

Instructions

 

• 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.
  

Video

Notes

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. 

or

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.

 

280 calories for 100g of jam

Nutrition

Calories: 280kcal

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword Jam, Strawberry and Raspberry Jam

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