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
Prep Time 5mins
Cook Time 30mins
Total Time 35mins
Course Breakfast, Brunch, Sauce
Cuisine British, English
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. orI 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
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com