Wednesday, June 2, 2010
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Strawberry Blueberry Jam

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.

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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

Better than Store Bought, Condiments
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11 Responses to “Apple Cranberry Cake-Pie”

  1. #
    1
    nutmegnanny — November 16, 2009 at 4:02 pm

    This looks so homey and delicious!

  2. #
    2
    lilybeth12 — November 16, 2009 at 9:39 pm

    RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?

  3. #
    3
    Jen — November 17, 2009 at 12:04 am

    Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.

  4. #
    4
    Jane — November 22, 2009 at 12:29 am

    Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.

  5. #
    5
    Lisa — November 22, 2009 at 3:09 am

    I also wonder if you can use fresh cranberries since they are in season!

  6. #
    6
    Jen — November 22, 2009 at 4:57 pm

    You could definitely make this with fresh cranberries if you wanted.

  7. #
    7
    Lisa — November 22, 2009 at 6:15 pm

    How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂

  8. #
    8
    Jen — November 22, 2009 at 7:43 pm

    I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.

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    9
    Lucy — November 22, 2009 at 11:03 pm

    I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂

  10. #
    10
    Lisa — November 23, 2009 at 2:19 am

    Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.

    Thanks so much!

  11. #
    11
    Jen — November 23, 2009 at 2:26 am

    Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.

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