Best 3 Strawberry Raspberry Jam Recipes

RHUBARB, STRAWBERRY, RASPBERRY JAM

Steps:

• Slice the strawberries and rhubarb if using fresh fruit. Set aside.
• Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
• Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
• Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
• Ladle into hot canning jars. Cover with hot lids and bands.
• Process in a water bath for 20 minutes.
• Remove and allow to cool. Listen for the "pops".

STRAWBERRY RASPBERRY JAM

Steps:

• You will also need 6 (12 ounces) jelly or jam jars, boiled or washed in HOT soapy water, then rinsed in HOT water Smash the raspberries and strawberries and place them in a large sauce pot with the water.
• Bring to a simmer over medium-high heat then add the sugars.
• Turn heat to high and bring to a rolling boil, stirring often.
• Quickly stir in the pectin and let boil for 1 minute, stirring constantly.
• Remove from the heat and ladle into the jars to about 1/2-inch from the top.
• Place the lids on tight and turn the jars upside-down for 15 minutes then turn them right side up.
• The jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.

STRAWBERRY-RASPBERRY NO-COOK JAM

Steps:

• Stir sugar and pectin in a bowl.
• Add strawberries, raspberries and lemon zest. Stir 3 minutes.
• Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.