the businesswoman's kitchen

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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!

I started like:

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

… & afterwards I tried a slightly other mix which led to a more orange-red jam:

• lots of ripe & juicy strawberries
• a ripe pineapple
• a lemon – also tough & tart.

So let’s prepare some summer jam …

The process doesn’t change much for both jams.

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.

Otherwise … we trim & dice the pineapple. Most of the pineapple marches in the electric blender … (I reserved some pineapple bits for the jam, but you may also blend all of it.)

In each case of jam: add the lemon zest & the cleaned strawberries to the purée.

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

After having made 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 cooking  …)

… & then: 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 now the pot on the hot plate & bring it to a boil … Take care to take a big enough pot because the fruit mess tends to bubble 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 …

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

Print Recipe

jam season: strawberry – rasberry or pineapple – lemon

Prep Time30 minutes mins

Cook Time15 minutes mins

Servings: 7 jam jars à 250 g for each jam

ingredients:

for the jam with raspberries:

• 250 g raspberries
• 1 organic lemon
• about 1000 g strawberries raw material - not cleaned nor trimmed
• 1000 g preserving sugar 1:1

for the jam with pineapple:

• 350 g pineapple trimmed & diced
• 1 organic lemon
• about 1000 g strawberries raw material - not cleaned or trimmed
• 1000 g preserving sugar 1:1

equipment:

• a pot of 6-7 l
• a blender

how to:

• Gather enough jam jars & clean them thoroughly w/ hot/boiling water & wipe them w/ a fresh & clean tea towel.
• Grate the lemon zest & press out the lemon juice.

for the jam with raspberries:

• Combine raspberries & lemon juice in a blender & blend for some seconds until all is pureed.
• Sieve the puree to filter the pits; discard the pits.
• Add lemon zest to the puree.

for the jam with pineapple:

• Combine 250 g of the pineapple pieces & the lemon juice in a blender & blend for some seconds until all is pureed. (You may also puree all of the pineapple.)
• Add remaining pineapple pieces (if there are any...) & lemon zest to the puree.

for both jams:

• Clean & trim the strawberries; cut them into halves or quarters.
• Add strawberries to the puree: you need 1000 g fruit mix. (It’s about 750 g resp. 650 g processed strawberries.)
• Add the preserving sugar & let the mix rest for about 2-3 hours.
• The sugar will liquefy the fruit mix.
• Heat the fruit mix to boiling & cook at least for 4 min.
• Fill the hot jam at once in the waiting jam jars, screw the lid on & turn upside down.
• Let the jam cool down.

Notes

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

Prep Time: Allow 45 min for the jam with pineapple.

If you buy an ordinary pineapple (i. e. no baby pineapple nor a giant pineapple) you’ll get about 400 - 500g „fruit“ after having removed... So start w/ 1 pineapple, trim it, dice it & weigh 350 g pineapple fruit.

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.