Strawberry Blueberry Jam

Wednesday, June 2, 2010

Jam is a great way to use up strawberries now and enjoy them later. Hubby is not a big fan of jam. He just doesn’t really eat it. I love me some jam! And this jam is great!! The lemon flavor was definitely noticeable in a smidge of tartness in the jam, but I enjoyed that.

I have been loving this jam on a toasted bagel, but it is also great on a breakfast sandwich! I still haven’t been able to convince Hubby to try that tasty treat yet, but hopefully I can soon.

I’m so glad I added the blueberries to this jam. I haven’t ever had this jam without the blueberries, so I want to try that next.

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Check out my entire week of Strawberry recipes here.

Strawberry Blueberry Jam

Ingredients:

1 1/2 cups sugar
Juice and zest of 1 lemon
3 cups strawberries, hulled and quartered
1 cup blueberries

Directions:

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.

Add the berries and continue to cook over very low heat for 20 minutes, until the berries release some of their juices and the mixture boils slowly.

Cook until a small amount of the juice gels on a very cold plate. Pour carefully into 2 pint canning jars and either seal or keep refrigerated.

Recipe adapted from Ina Garten

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9 comments »

2 Responses to “Mini chocolate-chocolate cupcakes with raspberry and caramel filling”

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PheMom — April 25, 2008 at 12:49 am

Mmmm… you put all my favorite things in there. Chocolate, caramel, raspberries, cupcakes! Thanks so much for participating!
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Sunshinemom — April 25, 2008 at 3:52 am

So gooey – must have tasted really chocolatey!