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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
Prepare berries for jam. Sort the strawberries and raspberries, then wash and pat dry on paper towels. Clean, removing stems and twigs.
Step 2
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
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
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
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
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
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