This strawberry raspberry jam is a delicious combination of summer berries in a sweet, bright spread. This recipe makes a small batch in no time that’s perfect to top your toast and more.
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I have lovely memories of both picking berries and making jam with my mum as a child. I’m a big fruit fan and always have been, so it was really the ideal way to keep my busy on a summer’s day.
Plus, homemade jam was a lovely way to bring a touch of summer to the darkness of Scotland’s winter.
We had a fruit farm not too far from where we lived, so it was very convenient to go picking. We’ve actually gone there with my own kids when we’ve been visiting (though I’ll admit, we played in the play area and bought from the shop as the minimum per person charge to pick your own didn’t make sense as visitors).
Making a small batch
You don’t need a huge mound of freshly picked berries to make your own jam, though, as this recipe proves. In fact just one box each of strawberries and raspberries is plenty. This small batch recipe makes enough for a small jar, so a good few slices of toast.
All you do is adjust the quantities of all the ingredients to be in proportion, then simmer them together. Small batch jams generally cook quicker as well, since the smaller quantity will come to a simmer sooner and has a larger surface area relative to the overall amount to help it reduce down a little.
One of the great things about making jam is your fruit doesn’t need to be perfect, either. It’s a great way to use up those berries that look slightly past their best.
You do, however, want to make sure you remove any parts that have gone bad. Also, ideally, you don’t want underripe fruit as they will have less flavor.
With any jam, you can adjust the sweetness to taste, but remember the sugar is part of what helps it set and preserves it. This recipe has enough to set nicely without being too sweet.
It’s a lower sugar jam, which means it’s best to store it in the fridge rather than on the shelf. It will still keep a couple weeks, if it gets the chance. The upside of less sugar is not only is it that bit healthier, but you get to enjoy the wonderful fruit flavors even more.
Here I added a little vanilla in with the fruit for a little extra flavor, but don’t feel that you need to add that if you don’t want to or don’t have any.
I would, however, recommend a little lemon or other citrus juice both to help it to set and it adds a nice brightness to the flavor.
I have always enjoyed both strawberry and raspberry jams and this tasty recipe combines the lovely flavors of both. If you feel strawberry can be too lumpy, or raspberry too seedy, this has a great balance of both. Being a blend, it means each of these aspects is less problematic, and with both delicious flavors coming through.
Easy, brightly colored and flavored, this strawberry raspberry jam is a wonderful choice whether you are new to jam making or looking for variety. Give it a try, and enjoy!
Try these other tasty jams and spreads:
- Strawberry peach jam (also a lower sugar jam)
- Lemon curd
- Mango jam
- Pear jam
- Plus get more breakfast recipes ideas in the archives.
Strawberry raspberry jam
- 250 g strawberries (approx an 8ox box)
- 125 g raspberries ( approx a 4oz box)
- 100 g sugar ½ cup
- 1 tbsp lemon juice
- ¼ tsp vanilla extract (optional)
- Hull the strawberries and roughly dice. Put all of the ingredients in a small-medium saucepan and put on a medium heat. Stir as it heats to dissolve the sugar and break up the fruit a little as they soften. As it cooks, prepare your jar/jars – either warm in a low over a few minutes or submerge in boiling water to sterilize. Take care using tongs/gloves to handle as you remove.
- Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes (or longer, as needed), stirring occasionally. It should become darker in color and thicker – when you stir a spoon through, it will take a bit longer to close in behind.
- Remove the pan from the heat, allow to cool a minute or two then skim off any foam. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.
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