Strawberry and Black Raspberry Jam Recipe

In Iowa, wild black raspberries (not the same thing as black berries) are quite abundant. You can even pick them for free along side hiking trails. I figure that with such an abundant supply, there is no excuse for me not to include raspberries in my canning.


Since strawberries and black raspberries are the most plentiful berries at my house, I decided some time ago that I wanted a jam recipe that used both of these. At that time, I didn't find a recipe I liked so I halved the ingredients in a recipe for strawberry jam and also halved ingredients for a recipe for black raspberry jam, and then combined them. This initially created a recipe that called for 3 cups crushed strawberries, and 2 cups crushed black raspberries.


I have since decided that it doesn't really matter what ratio I use. As long as I have a total of 5 cups crushed berries, the jam sets ok. Therefore, I am choosing not to specify the quantity of each berry in today's recipe.

I believe that the recipe would probably turn out equally well with red raspberries.


Strawberry and Black Raspberry Jam (Yields about 8 half-pint jars)

Enough strawberries, and black raspberries to make a total of 5 cups crushed berries
1 package powdered pectin
7 cups sugar


Combine berries and pectin. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes

Read more...

Strawberry Syrup Canning Recipe

Start cooking pancakes!

Actually, I personally would rather put a strawberry sauce on my pancakes. I like chunks of fruit, but that is just my own opinion.

Something fun that you can do with syrup is make neat designs by dribbling it on your desert plates. It is worth having a few jars on hand just for that.

Today's recipe is adapted from Ball complete book of home preserving. Yield is about 4 half-pint jars.

5 cups crushed strawberries
11/2 cups water (divided)
1 strip of lemon peel
11/2 cups sugar
11/2 cups corn syrup
1 tbsp lemon juice

Combine strawberries, half of the water, and lemon peel. Heat to boiling and boil for 5 minutes.

Pour into a jelly strainer and let drip for 2 hours.

Combine the sugar and the remaining water and cook to 230°F. Add the strawberry juice and the corn syrup. Bring to boiling and boil for 5 minutes. Remove from heat and stir in the lemon juice. Fill hot jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.
Read more...

Two Strawberry Jam Recipes

Berry season will be upon us in a few weeks (in Iowa, anyway). I figure that the month of May is a good time to share recipes for various jams, sauces, and syrups that can be made with all those delicious berries. In June, I plan to move on to vegetables.

Even if you don't grow your own berries, frozen berries actually make just as good of jam as fresh ones. In fact, if you don't seem to have the time to make jam as you pick the berries, one idea is to freeze the berries, and make jam later.

Now, on with the recipes.


Strawberry -Rhubarb Jam
This recipe adapted from the Ball Blue Book. I admit that my copy of the Blue Book is getting kind of old, so if I am going to be blogging about it, maybe I should buy a new copy and see what changes have been made. This recipe yields about 6 half pint jars.

4 cups crushed strawberries
2 cups chopped rhubarb (about 4 stalks)
1/4 cup lemon juice
1 package powdered pectin (more about pectin in my next post)
51/2 cups sugar

Combine strawberries, rhubarb, lemon juice and pectin in a large sauce pot. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process for 10 minutes in a hot water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes



Strawberry-Kiwi Jam
An adaptation of a recipe from the National Center for Home Food Preservation website. Yield is about 6 half pint jars.


3 cups crushed strawberries
3 kiwi (peeled and chopped)
1 tablespoon lemon juice
1 package powdered pectin
5 1/2 cups sugar


Combine strawberries, kiwi, lemon juice and pectin in a large sauce pot. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a hot water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


The green color from the kiwi actually doesn't show up in the finished product. However, the flavor of the kiwi shows up in the taste. Read more...