Our take on a delicious strawberry raspberry jam that is perfect for a breakfast table or brunch. The recipe is straightforward and doesn’t take much time to make.
Recipe for strawberry raspberry jam
Our take on a delicious strawberry raspberry jam that pairs perfectly with a breakfast table or brunch.
The recipe is straightforward and doesn’t take much time to make.
We used fresh strawberries and raspberries for this recipe. They can easily be replaced with frozen berries. Just make sure they are thawed.
Either let the jam boil for a bit longer or use a little more pectin, as they contain a bit more liquid – which can make the jam a bit thinner.
Strawberry Raspberry Jam
Our take on a delicious strawberry raspberry jam that is perfect for a breakfast table or brunch. The recipe is straightforward and doesn’t take much time to make.
Ingredients
- 500 gram Strawberry
- 500 gram Raspberry
- 400 gram Sugar Approximately (to taste)
- 6 gram red melatin
- Atamon
Instructions
- Rinse strawberries and raspberries and cut them into smaller pieces.
- Put them in a pot and cook until tender. It takes 5-7 minutes.
- Add sugar while stirring, and let it boil for a few minutes.
- Skim the pot for impurities.
- Add pectin and let it boil for a few more minutes while stirring.
- Skim the pot again.
- Rinse your preserving/jam jars in a preserving solution and pour the jam into them.
- Close immediately, and the jam is ready.
Notes
The sugar in the jam is a preservative, so the jam should last as long as those you buy in the supermarket.