Strawberry Raspberry Lemongrass Jam
User Reviews
5
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Prep Time
40 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
128
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Calories
49 kcal
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Course
Condiments
-
Cuisine
American
Strawberry Raspberry Lemongrass Jam
Description
This jam recipe begins by crushing fresh or thawed raspberries and layering in strawberries that are stemmed and mashed, combining the two fruits evenly. Exactly five cups of this crushed fruit mixture are combined with powdered pectin and a small amount of butter, which helps reduce foaming during boiling. The mixture is heated over high heat to a full rolling boil that does not subside when stirred, ensuring proper gelling from the pectin.
Flavors of fresh lemongrass and ginger are incorporated, providing a bright and slightly spicy note that complements the natural sweetness of the berries. Lime zest and juice contribute a citrusy brightness and slight acidity that balance the jam's overall sweetness. The recipe provides directions for preparing jars and canning equipment according to the intended storage method, whether refrigeration, freezing, or shelf storage using a boiling-water canner.
The resulting jam is aromatic and sweet with a complex flavor profile melding berries, citrus, and herbal hints. It can be stored refrigerated, frozen, or canned for longer shelf life. The care taken in fruit preparation and boiling ensures proper consistency and flavor preservation.
Adapted from Kraft's My Food and Family, this recipe includes metric conversions and preparation tips. The noted inclusion of lemongrass and ginger provides a distinctive flavor uncommon in standard berry jams, making this a flavorful variation.
Ingredients
- 2 quarts strawberries or frozen berries without sugar, fresh, ripe
- 1 12- ounce raspberries thawed, frozen, in bag
- 1 box 1.75 ounces or 49g powdered pectin (I use SURE-JELL)
- ½ teaspoon butter
- 7 cups sugar
- 2 tablespoons fresh lemongrass or an equal amount of lemongrass paste, finely grated
- 2 tablespoons ginger or ginger paste, finely grated fresh
- lime zest finely grated, from 1 medium lime
- 1 tablespoon lime juice fresh
Instructions
For the prep for jam that will be stored in the refrigerator or freezer:
- Wash your jars and lids with hot, soapy water or run them through the dishwasher.
For the prep for jam that will be processed and stored at room temperature:
- Bring a boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
For making the jam:
- With a potato masher, crush the raspberries in a medium size bowl. Stem the strawberries and add them to the bowl, one layer at time, crushing them with a potato masher as you go.
- Measure exactly 5 cups of the crushed fruit into a large saucepan or stock pot.
- Stir the pectin into the fruit mixture in the pot. Add the butter (helps to reduce foaming). Over high heat, bring the fruit mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and boil for 1 minute.
- Stir in the sugar, lemongrass and ginger. Return to a full rolling boil and boil for exactly 1 minute, stirring frequently. Remove from the heat and skim off any foam with a spoon. Stir in the lime zest and lime juice.
- Ladle into the prepared jars, filling to ½ inch from the top. Wipe jar rims and threads and cover tightly.
For finishing jam that will be stored in the refrigerator or freezer:
- Allow the jam to sit at room temperature for 24 hours then refrigerate (two to three weeks) or freeze (for longer storage).
For finishing (processing) jam that will be stored at room temperature:
- Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover and bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely.
- After jars cool, check seals by pressing middle of lids with finger (If lids spring back, lids are not sealed and refrigeration is necessary).
Notes
- Prepare jars and lids appropriately depending on storage method: refrigeration, freezing, or canning.
- Crush raspberries before adding strawberries and mash layer by layer for even fruit consistency.
- Use powdered pectin to ensure proper setting and butter to reduce foaming during cooking.
- Fresh lemongrass and ginger lend distinctive aroma and flavor; use grated fresh or peel paste equivalents.
- Lime zest and juice balance sweetness and brighten the jam's flavor profile.
- The jam can be refrigerated, frozen, or processed for shelf storage as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 128Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 9mg | 10% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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