Strawberry Raspberry Jam

Lately i have tried out jams with different fruit combinations and of course blogged about it. Strawberry and raspberry is yet another good combination for a jam.

Ingredients

1 cup - Strawberry, crushed

3/4 cup - Raspberry, crushed

1 and 1/4 cup - Sugar

3 tbsp - Lime juice

Method

1 ) To a heavy bottom pan, add mashed strawberry, raspberry, sugar and lime juice. On a medium high heat, stir and bring to a boil. Reduce heat to medium and cook for 20 minutes.

2 ) Cook till thick bubbles start forming and the jam reaches a semi-liquid consistency. Stir well when jam starts to thicken.Turn off the stove.

3 ) After the jam cools down a bit and when still warm pour the jam into sterilized glass jars. In the glass jar the jam will settle down and thicken up even more, when it has completely cooled down.

4 ) Store in the refrigerator after completely cooling down.

Use as a spread on breads.

Other Jam recipes - Blackberry Jam, Raspberry Jam, Strawberry Fig Jam

Zlamushka of Zlamushka's Spicy Kitchen is organizing an event called " A spoonful of Christmas ." Contributing this jam as an entry for this event.

Strawberry Fig Jam

Trying out home made jam with different fruits has been thrilling, especially when the jam tastes so good. When making jam without commercial pectin, use fruits that are naturally high in pectin. When the natural pectin level is low in a fruit used for making jam, then combine with fruits that have high level of natural pectin in them. Apple, berries, citrus fruits have high level of natural pectin in them. Using 25 % under ripe fruit also helps, as it is high in pectin than fully ripe fruit. Strawberry and fig have low level of natural pectin in them. Adding fruits with naturally high pectin will help in thickening the jam. Dry golden fig has been used to make this jam.

Ingredients

1.5 cup - Mashed Strawberry
15 - Dry fig, chopped very finely
1 cup - Sugar
Juice from one orange
Juice from half a lime

Method

1 ) To a heavy bottom pan, add mashed strawberry, fig, sugar, orange juice and lime juice. On a medium high heat, stir and bring to a boil. Reduce heat to medium and cook for 10 to 12 minutes. While cooking, mash strawberry and fig with a potato masher to further mash the ingredients.

2 ) Cook till thick bubbles start forming and the jam reaches a semi-liquid consistency. Turn off the stove.

3 ) After the jam cools down a bit and when still warm pour the jam into sterilized glass jars. In the glass jar the jam will settle down and thicken up even more, when it has completely cooled down.

4 ) Store in the refrigerator after completely cooling down.

Serve spread on a toast with butter.

Check out other jams

• Blackberry Jam
• Raspberry Jam

Raspberry Jam

After trying out blackberry jam and discovering how tasty a home made jam can taste. My next attempt was to make raspberry jam and this jam sure is a home runner for it's taste, texture & ease to make this jam.

Ingredients

1/2 cup - Mashed Raspberry ( 6 oz yields 1/2 cup mashed berry)
1 - Grated Apple ( red delicious apple )
3/4 cup - Sugar

Method

1 ) To a saucepan, add mashed raspberry, grated apple and sugar. On a medium high heat, stir and cook for 10 minutes. Ingredients will cook together and a bit of foaming layer can be seen forming. Lower the heat to medium and cook till thick bubbles start forming. Cook till the jam reaches a semi-liquid consistency. Turn off the stove.

2 ) After the jam cools down a bit and when still warm pour the jam into sterilized glass jars. In the glass jar the jam will settle down and thicken up even more, when it has completely cooled down.

3 ) Store in the refrigerator after completely cooling down.

Spread jam on a bread and serve.

Check out Blackberry jam and see some detailed pictures.

Note : If you prefer your jam a bit less sweeter, you can reduce the sugar to 1/2 cup.

Blackberry Jam

While in Seattle i went berry picking from the bushes around and got these beauties. They were growing wild on these thorny bushes near by a lake. When selecting the berries, pick fully ripe ones which is fully black in color, firm and plum. Blackberries are packed with antioxidants and have a lot of health benefits.
This blackberry jam is prepared without using the commercially available pectin. A good friend of mine, found a way to make this jam, making use of the natural pectin found in apple and lemon. And here goes the recipe for that .....

Ingredients

1 cup - Mashed berries

1/2 of an apple, finely grated

1 tbsp - Lemon juice

1/2 to 3/4 cup - Sugar

Method

1 ) To a saucepan add all the ingredients listed. On a medium high heat, stir and cook for 1o minutes. As seen in the picture below, the ingredients will cook up and a foaming layer comes up.

Now lower the heat to medium and continue cooking for 20 minutes.

All the water will start evaporating by 15 -20 minutes of cooking. Cook till thick bubbles start forming. As seen in the second picture. The jam will thicken up and will be semi-liquid. Turn off the stove.

2 ) After the jam cools down a bit and when still warm pour the jam into sterilized glass jars. In the glass jar the jam will settle down and thicken up even more, when it has completely cooled down.

3 ) Store in the refrigerator after completely cooling down.

Spread some on your bread or on your roti and taste this jam.

Note : If you do not like the seeds of the blackberry in the jam, you can strain it using a Foley food mill.

Fruit and Berries is the theme for the event "Heart of the matter" organised by Joanna and Ilva . This is my entry for this event

HotM # 7. Check out Heart of the matter for heart healthy food.