John Myers
Strawberry and Raspberry Jam
The perfect strawberry and raspberry jam recipe with a picture and simple step-by-step instructions.
- 500 g Fresh strawberries
- 125 g Fresh raspberries
- 380 g Preserving sugar 2: 1
- 4 Stems Basil
- 1 tbsp Lime juice
- Wash, clean and cut the strawberries into small pieces. Tie the basil together with kitchen twine. Place 1-2 saucers in the freezer.
- Mix the strawberry pieces, raspberries and preserving sugar in a saucepan, cover and let simmer for about 30 minutes. Bring to the boil with lime juice while stirring. Place the basil on the fruit. As soon as the jam mixture boils, stir for about 3 minutes. Let it boil bubbly. Remove the pot from the stove and make a jelly test. For this, place 2 teaspoons of jam on a cold saucer. If the jam gels within 1-2 minutes, it can be filled. Otherwise, continue to boil for 1 minute and repeat the jelly test.
- Remove the basil. If foam has formed on the jam (not mine), carefully lift the foam off the jam with a slotted spoon.
- I still pureed the jam with my blender. Immediately fill the jam up to the rim in hot rinsed jars (I had 4 jars with 210 ml). Close the jars. Place the jars on the lids on a grid for 5 minutes. Turn the jars upside down and let cool.
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