Best 3 Strawberry Raspberry Jam Recipes
Indulge in a delightful culinary journey with our exquisite Strawberry Raspberry Jam, a symphony of flavors that will tantalize your taste buds. As you embark on this delectable adventure, you'll discover two enticing recipes that cater to your unique preferences.
For those who cherish the classic taste of homemade jam, our traditional recipe is a timeless treasure. With its delicate balance of sweetness and tartness, this jam is the epitome of simplicity and elegance. Allow the luscious strawberries and raspberries to serenade your palate as they dance harmoniously in a chorus of fruity perfection.
If you seek a more adventurous flavor profile, our innovative recipe infused with zesty lemon and aromatic basil will leave you craving more. The vibrant lemon adds a refreshing brightness, while the basil introduces an unexpected savory note that elevates this jam to a culinary masterpiece. Prepare to be captivated by the harmonious blend of sweet, tart, and savory flavors that will ignite your senses.
No matter your taste, our Strawberry Raspberry Jam recipes promise an unforgettable experience. Whether you savor it as a delightful spread on your morning toast, a delectable filling for your pastries, or a tangy glaze for your roasted meats, this versatile jam will elevate any dish to new heights. Embark on this culinary adventure and discover the extraordinary flavors that await you.
RHUBARB, STRAWBERRY, RASPBERRY JAM
I got the recipe from the Ball Blue Book many, many years ago. It's a truly incredible jam. The strawberries can't be left whole because that's where the pectin is. The skins have to be broken.
Provided by Countrywife
Categories Jellies
Time 3h30m
Yield 16 pints
Number Of Ingredients 5
Steps:
- Slice the strawberries and rhubarb if using fresh fruit. Set aside.
- Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
- Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
- Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
- Ladle into hot canning jars. Cover with hot lids and bands.
- Process in a water bath for 20 minutes.
- Remove and allow to cool. Listen for the "pops".
STRAWBERRY RASPBERRY JAM
This actually was a mistake on my part when I was going to make raspberry jam and found out that I didn't have enough raspberries to make it. I'm almost glad that I didn't though because then I wouldn't have made this great recipe.
Provided by MizEmerilLagasse
Categories Raspberries
Time 25m
Yield 6 12ounce jars
Number Of Ingredients 6
Steps:
- You will also need 6 (12 ounces) jelly or jam jars, boiled or washed in HOT soapy water, then rinsed in HOT water Smash the raspberries and strawberries and place them in a large sauce pot with the water.
- Bring to a simmer over medium-high heat then add the sugars.
- Turn heat to high and bring to a rolling boil, stirring often.
- Quickly stir in the pectin and let boil for 1 minute, stirring constantly.
- Remove from the heat and ladle into the jars to about 1/2-inch from the top.
- Place the lids on tight and turn the jars upside-down for 15 minutes then turn them right side up.
- The jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.
STRAWBERRY-RASPBERRY NO-COOK JAM
Fresh strawberry-raspberry jam in 3 easy steps is ready to eat in minutes!
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 32
Number Of Ingredients 6
Steps:
- Stir sugar and pectin in a bowl.
- Add strawberries, raspberries and lemon zest. Stir 3 minutes.
- Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 5.8 g, Fiber 0.4 g, Protein 0.1 g, Sodium 7.6 mg, Sugar 4.7 g
Tips:
- Use ripe, fresh strawberries and raspberries. This will ensure the best flavor and texture in your jam.
- Don't overcook the jam. This will make it tough and chewy. Cook it just until it reaches a thick, syrupy consistency.
- Let the jam cool completely before storing it. This will help it to thicken and set properly.
- Store the jam in a clean, airtight container. This will help to prevent spoilage.
- Enjoy the jam on toast, biscuits, or pancakes. You can also use it as a filling for pies and tarts.
Conclusion:
Strawberry raspberry jam is a delicious and versatile condiment that can be enjoyed in many ways. It's easy to make and can be customized to your own taste preferences. So next time you have a batch of ripe strawberries and raspberries, be sure to try this recipe.
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