Honey Sweetened Strawberry Blueberry Jam

By DeBruynC1

Ingredients

• 665grams665 grams (about 2 cups) strawberries
• 240grams240 grams (about 2 cups) blueberries
• 2tablespoons2 tablespoons honey
• 2tablespoons2 tablespoons lemon juice
• 2teaspoons2 teaspoons zest

Details

Servings 600
Adapted from texanerin.com

Preparation

Step 1

1. Place the strawberries and blueberries in a large pot and smush with the bottom of a glass. For me, this was really easy as mine were really juicy.
2. Add the honey, lemon juice and lemon zest and heat over medium high. Boil, stirring every now and then, until the mixture thickens. With my really soft and juicy berries, this took about 35 minutes. It could take more or less time depending on your berries.
3. To test, put some of the jam on a clean spoon and then put the spoon on a plate in the freezer. Let it sit in there for five minutes and then take it out. If the jam doesn't fall easily off the spoon when you turn it to the side, it's ready and you can take the pot off the heat. If it does pour off easily, continue cooking for another 5 minutes and try the test again.
4. Let cool and then pour into jars and store in the fridge. Yields about a 600ml / 20oz jar. Could be more or less depending on exactly how long you cook the jam. I kept mine in the fridge for 1½ weeks before using it all up and had no problem with it going bad.