Spiced Strawberry Raspberry Jam
Posted On 28 May 2024
Had some strawberries and raspberries around so wife decided to make a small batch of jam and spice it up a bit.
Spiced Strawberry Raspberry Jam
Servings: 2 cups (ish)
Equipment
- 3 8oz Mason Jars
- 3 rings and lids for above jars
- Canning jar funnel
Ingredients
- 250 grams raspberries
- 500 grams strawberries, hulled and cut to about raspberry size
- 200 grams sugar
- 30 milliliters lemon juice
- 2 teaspoons Minced Calabrian peppers
Instructions
- Preheat oven to 250℉.
- Wash and rinse jars. Put on a sheet pan into the oven to sterilize while making the jam.
- Put the rings and lids into a pot with enough water to cover. Bring to a boil. Put the pot into the oven with the jars.
- In a 2-3 quart pot add the raspberries, strawberries, lemon juice, sugar, and Calabrian chilies.
- Bring to a boil, reduce to a simmer. Let simmer for 20-30 minutes until thickened, stirring occasionally. Stirring your spoon through it the jam should take a bit of time to come together behind the spoon.
- Remove from heat. Skim off any foam.
- Transfer to your prepared jars. Wipe rims, add lid and ring to finger-tight while still hot.
- Let cool. Jars should seal from the heat of the jam. If they don't refrigerate those jars and eat first.
Notes
- If you don’t have Calabrian chilies, you could probably add a little cayenne pepper or dried red chili flakes. Not sure of quantities but not a lot. Taste and adjust as necessary.
- I always recommend preparing more jars that you think you’ll need. Hate to get to the end and have contents but nothing to put them in.