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Strawberry-raspberry jam

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Ingredients for 4 servings:

  • 500 g strawberries
  • 500 g raspberries
  • 500 g gelling sugar 2:1

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 4 minutes

Wash, hull, and cut the fresh strawberries and raspberries into small pieces. Add the gelling sugar, mix, and let stand for 30 minutes. Then transfer everything to a saucepan, puree with a hand blender, and bring to a boil. The mixture should boil briskly for 4 minutes. Immediately fill jam jars, rinsed with hot water, and fill them almost to the brim. Seal the jars immediately and let cool. Tip: This also works wonderfully with frozen fruit. It’s best to thaw these completely before use; I find this allows the flavor to develop better.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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