John Myers
Strawberry – Blueberry Jam
The perfect strawberry – blueberry jam recipe with a picture and simple step-by-step instructions.
- 1 kg Strawberries
- 300 gr Blueberries
- 50 ml Lemon juice
- 1 Pkg Preserving sugar 2: 1
- Wash the strawberries, remove the stalk and dice, cleaning should leave 800 grams of strawberries. Put together with the blueberries (whether frozen or fresh) in a saucepan.
- If you don’t like seeds, puree the fruit and pass it through a sieve.
- Then add the sugar with the lemon juice to the fruit (pureed or not). Mix well and let it steep for at least 3 hours in a cool place. In the meantime, boil the preserving jars (6 x 250ml should be enough) and let them dry on your head on a clean tea towel.
- Let the jam simmer for at least 5-6 minutes, stirring constantly, skim off the foam that is created with the ladle.
- I rinse the glasses again shortly before filling them with hot water. Fill in the still hot jam up to the edge, then immediately put the lid on and close it tightly. Make sure that the edge of the glass stays clean before closing.
- Then let the glasses cool down in peace, do not shake or turn, otherwise it may not gel.
- The jam will last a few months, simply store in a dark place and not too warm, keep opened jars in the refrigerator.
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