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Strawberry jam with raspberries

Author
Cookinero 7 Nov 2022
21290
Strawberry jam with raspberries

Strawberry and raspberry jam is the very embodiment of your favorite summer flavors and aromas. Just imagine how pleasant it will be to feast on this wonderful natural dessert on a cold autumn or winter evening and remember the spiritual rest in the country! In order for the jam not to be candied and to be better stored, we suggest adding lemon juice to it. Balsamic vinegar will give the taste of the dish quite interesting, refined notes. Try to make strawberry and raspberry jam according to our recipe, especially since it does not require any special culinary skills from you.

How to cook Strawberry jam with raspberries

Step 1

Strawberry jam with raspberries

Prepare berries for jam. Sort the strawberries and raspberries, then wash and pat dry on paper towels. Clean, removing stems and twigs.

Step 2

Strawberry jam with raspberries

Cut large strawberries into halves or quarters, leave small ones whole. This is necessary so that all the fruits are boiled at the same time.

Step 3

Strawberry jam with raspberries

Prepare the syrup. To do this, pour sugar into a saucepan and fill it with drinking cool water. Put on fire and bring to a boil. Cook over low heat for 5 minutes.

Step 4

Strawberry jam with raspberries

Put the strawberries and raspberries into the resulting syrup. Bring to a boil and simmer for 20 minutes over low heat, skimming occasionally. Make sure the jam doesn't burn.

Step 5

Strawberry jam with raspberries

Add lemon juice and balsamic vinegar to strawberry and raspberry jam. Being careful not to damage the berries, stir and cook, stirring, for about 40 minutes.

Step 6

Strawberry jam with raspberries

Pour strawberry and raspberry jam into sterilized jars, roll up, turn over on a folded towel and let cool completely. Store in a cool dry place.

Strawberry jam with raspberries - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute some of the strawberries or raspberries with other berries like blueberries, blackberries, or even chopped cherries. Keep the total berry quantity consistent for the best results.
When properly processed in sterilized jars and stored in a cool, dry place, this jam can last for up to 12 months. Once opened, refrigerate and consume within 2-3 weeks.
Reducing the sugar will affect the jam's set and preservation. If you want less sugar, consider using a low-sugar pectin, which will help the jam thicken properly. Be aware that reduced-sugar jams might have a shorter shelf life.
Lemon juice adds acidity, which helps the jam set and also enhances the flavor. Balsamic vinegar provides a subtle depth and complexity that complements the sweetness of the berries. You can adjust the amount of balsamic vinegar to your taste.
A good way to test if your jam is ready is to place a small spoonful on a chilled plate. Let it sit for a minute, then push it with your finger. If it wrinkles, it's ready. If it's still runny, continue cooking for a few more minutes and test again.
This jam is delicious on toast, scones, or biscuits. It also pairs well with yogurt, oatmeal, or as a glaze for grilled meats. You can even use it as a filling for cakes or pastries.
While it's best stored in jars, you can freeze this jam. Leave some headspace in the container to allow for expansion during freezing. It can be frozen for up to 3 months. Thaw in the refrigerator before using.
Yes, you can double the recipe, but be mindful that it might take longer to cook the jam to the proper consistency, especially when cooking larger batches.

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