Strawberry and Raspberry Jam

Bainbridge Island in the summertime. I can’t help but chant: “Buried in berries, what a jam jamboree!” Jamberry is a book that the toddler and I read and reread. It’s one of our favorites and also an exuberant (and rhyming) description of just how very many berries there are available here in the summertime. Oh, joy of joys! Did we time our visit with berry availability? Perhaps we just might have done so….

At the beginning of July, you can find the cars and people lined up at the Day Rd. farmstand waiting for strawberries or raspberries. How to choose? Use them both! This recipe gives you a set but spoonable jam that presents a mysterious flavor, as the raspberry becomes unobvious. It’s a little sweet. Next season, I vow to experiment with honey-sweetened jam.

Makes 12 8 oz. jars-

6 cups strawberries
6 cups raspberries
8 cups sugar
1/3 c. lemon juice (Add 3 extra tbls. for  little more kick.)

Before beginning, ready your canning environment! For tips on how to begin, read this.

  1. Prepare berries. Rinse and pick through raspberries. Run the raspberries through the fine disc of a food mill to remove seeds and create a raspberry pulp. Rinse strawberries and cut off the stems. (There’s no reason to hull.)
  2. Select a large pot. Add strawberries and slightly crush with a potato masher. Add raspberry pulp.
  3. Simmer over medium-low for ten minutes.
  4. With a slotted spoon, remove big pieces of berries to a bowl and set aside. (You can skip this step, if you like.  Doing this results in a fresher tasting jam. You are lessening the cooking time of  the berries.)
  5. Add sugar and lemon juice. Stir until the sugar is dissolved.
  6. Increase heat to medium high and boil rapidly for about 15-20 minutes. Stir often. (If you’re using a candy thermometer, it should read 220-222F.) Test for set.
  7. Add berries back to boiling jam. Return to a boil, then take the pot off the heat. Stir. Let sit for 2-3 minutes. Skim the foam from the top.
  8. Ladle  into jars.
  9. Process for 10 minutes.

Notes:

  • For more information on how to process jams, be sure to read through some of these articles.
  • Thanks to this blog for giving me the idea to remove the fruit. (It also presents an interesting anti-pectin explanation.)
  • Maybe you’d rather make plum jam.
  • Or perhaps you’d like to mix this jam into your homemade yogurt.

Updated: 6/28/13

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