When fruit is simmering in a pot, it looks like a pile of glistening jewels. Whether I am cooking figs, blueberries, or even apples, my eyes are mesmerized by the glossy bubbles and the rich colors. I’m so excited to share my strawberry raspberry jam, one such creation that will entice you with its jeweled countenance. Even more beautiful than its look, however, is its taste.
WHY YOU’LL LOVE THIS RECIPE
- Only 5 ingredients
- Bright berry flavor
- Cooks in 25 to 35 minutes
- Better than store bought
- Vegan and vegetarian friendly
This ruby red jam combines two of some of my favorite summer berries. It has the sweetness of strawberries, and the tartness of raspberries. The added seeds add crunch and texture to the jam. If you’re not a fan of seeds in your jam, I suggest pureeing the raspberries and straining out the seeds before cooking with the strawberries.
This is a seeded jam
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Small sauce pan
Strawberry Raspberry Jam
- 8 oz (225g) strawberries, quartered
- 8 oz (225g) raspberries
- 12 oz (340g) cane sugar
- 1 tbsp (15ml) lemon juice
- Pinch of salt
Place all of the ingredients into a medium pot. Bring everything to a simmer, mixing the contents thoroughly until the sugar has dissolved.
Allow the jam to simmer on low heat, uncovered for 30 to 35 minutes. Stir occasionally.
Test the readiness of your jam by taking a dime sized amount of it and placing it into a cup of ice water. If the jam clumps together (or has the consistency that you like) then it is ready.
Take the jam off of the heat and allow it to cool for at least 15 minutes.
If you happen to overcook your jam, and it becomes too stiff as it cools, loosen it with water a tablespoon at a time until it reaches the consistency you prefer.
Pour the contents into a glass jar or food safe container. This jam is unpasteurized and will keep in the refrigerator for 3 to 4 weeks.
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