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.


One Year Ago: Turkey Chili

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

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14 Responses to “Raspberry Chipotle Jam”

  1. #
    1
    Samantha — January 22, 2014 at 6:56 pm

    Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.

    • beantownbaker — January 22nd, 2014 @ 9:37 pm

      Chipotle is a flavor I’m learning to love as I use it more and more!

  2. #
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    Ashley @ My Midwest Table — January 23, 2014 at 10:32 am

    Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!

    • beantownbaker — January 23rd, 2014 @ 2:15 pm

      Is it So Long Saloon by chance?…

      If so, check back on Tuesday…

    • beantownbaker — January 23rd, 2014 @ 2:17 pm

      BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…

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    Ashley @ My Midwest Table — January 23, 2014 at 3:48 pm

    Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!

    Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.

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    Shannon — January 26, 2014 at 4:01 pm

    this is definitely one i’ll need to make, great flavor combo 🙂

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    Nutmeg Nanny — February 4, 2014 at 3:38 pm

    Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!

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    Jac — September 10, 2014 at 10:57 am

    I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.

    *I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀

    • beantownbaker — September 12th, 2014 @ 10:40 pm

      Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.

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    MezzoBetsy — September 19, 2014 at 1:25 pm

    Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.

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    Joy — January 9, 2015 at 7:41 pm

    how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?

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    Lucinds — July 7, 2017 at 7:41 pm

    Are there any water bath instructions?

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    AGEN SGP RESMI — November 30, 2017 at 3:45 pm

    Thats look so delicious.. nice sharing
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