jam season: strawberry – raspberry – lemon!

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It’s summer & it’s jam season… (last year I missed this somehow…) This year I tried a mix of strawberries w/ raspberries & lemon (zest & juice!). It turned out to be a very, very red jam w/ a sharp edge of lemon flavour!

Here we are:

  • many, many ripe & juicy strawberries
  • some soft & flavorful raspberries
  • a tough & tart lemon…


Let’s start preparing some summer jam…

We start w/ the lemon:

  • grate the zest
  • press the juice.

Put all the raspberries & the lemon juice in a blender & blend until puréed (only some seconds!).

Sieve the raspberry purrée to identify all these nasty little pits – discard them.

Add the lemon zest & the cleaned strawberries.


The fruit mix shall be exactly 1000 g – because we’ll add 1000 g preserving sugar (type 1:1).


After having let the fruit mess rest for 2-3 hours there will be a lot of juicy liquid. (It doesn’t matter if the sugar isn’t dissolved completely – it will do when starting heating..)

During the rest session you’ll have enough time to gather jam jars, clean them thoroughly w/ hot-hot water & a clean tea towel.

So put the pot on the hot plate & let it come to cooking… Take care to take a big enough pot because the fruit mess tends to expand when cooking…

When the mess starts bubbling let it cook for at least 4 min. Then hurry up to fill the hot mess in the waiting jam jars…

…& this is a leftover ready for tasting at once…


jam season: strawberry – rasberry – lemon

Prep Time: 30 minutes

Cook Time: 15 minutes

Servings: about 7-8 jam jars à 250 g

jam season: strawberry – rasberry – lemon

It’s summer & it’s jam season... (last year I missed this somehow...) This year I tried a mix of strawberries w/ raspberries & lemon (zest & juice!). It turned out to be a very, very red jam w/ a sharp edge of lemon flavour!


  • 250 g raspberries
  • 1 organic lemon
  • about 1000 g strawberries (raw material - not cleaned nor trimmed)
  • 1000 g preserving sugar (1:1)
  • equipment:
  • a pot of 6-7 l
  • a blender

How to...

  1. Gather enough jam jars & clean them thoroughly w/ hot/boiling water & wipe them w/ a fresh & clean tea towel.
  2. Grate the lemon zest & press out the lemon juice.
  3. Combine raspberries & lemon juice in a blender & blend for some seconds until all is pureed.
  4. Sieve the puree to filter the pits; discard the pits.
  5. Add lemon zest to the puree.
  6. Clean & trim the strawberries; cut them into halves or quarters.
  7. Add strawberries to the puree: you need 1000 g fruit mix. (It’s about 750 g processed strawberries.)
  8. Add the preserving sugar & let the mix rest for about 2-3 hours.
  9. The sugar will liquefy the fruit mix.
  10. Heat the fruit mix to boiling & cook at least for 4 min.
  11. Fill the hot jam at once in the waiting jam jars, screw the lid on & turn upside down.
  12. Let the jam cool down.


Prep time & Cook Time: the rest time of 2-3 hours is not included.

If you use 1000 g preserving sugar (type: 1:1) make sure that you prepare exactly 1000 g fruit mix.

If your jam jars are really neat & clean & you fill in the slightly off the boil jam & you screw the lid at once & turn the jam jars - the jam is fine for several months up to a year or even more. You need not store the jam jars in the fridge before opened.




I managed to produce 7 jars w/ jam – each jar of 250 g.


For the record:
I always use jars originally filled w/ jam or marmalade I bought in my trusted food store. The jars w/ the classic screw-top sealing the content can be re-used for homemade jam twice or thrice. When filling in the jam fresh from the stove, screwing the lid on at once & turning the jars upside down you get the preferred sealing.




The businesswoman with too many office hours thinks

I remember some posts about jam when there was a discussion about preserving sugar „type 1:1“ & „type 1:2“… When thinking about the lemon & the lemon zest & the lemon juice: yes – I’d opt for the „type 1:1“ preserving sugar – a jam has to be sweet, not sour or acid…

So what’s next?


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