Strawberry Blueberry Jam (honey sweetened, pectin free)

This strawberry blueberry jam is relatively quick and easy to make, honey sweetened and doesn’t contain any pectin!

Strawberry Blueberry Jam (honey sweetened, pectin free)

Okay, why are y’all pinning fall baked goods? Stop that! :) Fall is my favorite season, in general and for baking, but it’s still summer and pretty soon all the fruit will be gone and we’ll be stuck with apples. And only apples. Until oranges appear.

So let’s celebrate berries!

After our strawberry picking adventure, I made strawberry jam. And loved it. I also made some blueberry strawberry jam. Although it was lovely, I’ve figured out I’m a one-type-of-fruit-per-jam-girl. I also made some strawberry apricot jam. And some other weird combinations. With just one type of fruit, the flavor is just so… vibrant. Like it punches you in the face. That’s what I like.

But in case someone out there enjoys a mix of flavors, here you go.

Strawberry Blueberry Jam (honey sweetened, pectin free)

Honey Sweetened Strawberry Blueberry Jam (pectin free)

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 600 ml / 20 oz. jar

Ingredients

  • 665 grams (about 2 cups smushed) strawberries 1
  • 240 grams (about 2 cups) blueberries
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 2 teaspoons zest

Directions

  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.

Notes

  1. Mine were smushed because that's how they were when we got home. So go by weight!

Recipe by  | www.texanerin.com

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24 comments on “Strawberry Blueberry Jam (honey sweetened, pectin free)” — Add one!

  • Rachel @ Baked by Rachel says
    August 28, 2012 @ 3:47 pm

    I bet this tastes amazing!

    Reply
  • Erin says
    August 28, 2012 @ 1:53 pm

    Southern Belle – Those are some interesting combinations! You're adventurous with your jams. :)

    JulieD – Haha. That was the only way to describe them. Smooshed. :(

    Sarah – I would say stick to one fruit at a time! That's what I've learned this summer. One fruit at a time in one jam at a time. Yup. :)

    Reply
  • baking.serendipity says
    August 28, 2012 @ 3:43 am

    My mom makes strawberry jam every summer, but we've never mixed in other fruits…or honey! I love these ideas :)

    Reply
  • JulieD says
    August 27, 2012 @ 5:12 am

    I love the technical term smooshed. ;D Combining strawberries and blueberries sounds so delightful!!

    Reply
  • Southern Belle says
    August 26, 2012 @ 4:32 am

    We love Strawberry Lavender, Raspberry & Blueberry Marnier THE BEST!!!!, Apple Pie Jelly, Pecan Pie jelly, Banana Bread jam……..just to name a few :)

    Reply
  • Erin says
    August 25, 2012 @ 9:45 pm

    Baltic Maid – You should make it again! So easy and yummy. :)

    Christina – I hope to learn how to can soon so that I can do the same! Right now it's just taking up lots of space in my little freezer.

    Barbara – Thank you! How much sugar do you use in yours? I'd love to see your recipe! Preserving the Vitamin C would be super, but to be honest, I only eat like 1/2 tablespoon at a time so I guess I'm not missing that much. But it would be nice!

    Marta – Thanks! I hope the berries are still here when you come back. Enjoy your vacation!

    Miryam – I have frozen raspberries all the time, but the frozen strawberries and blueberries I've found are just bad. Luckily raspberries are my favorite and they're cheap! You really need to try making jam. You'd love it. :)

    Hannah – I forgot to add that part to the recipe. Thanks for pointing it out! Mine was fine after 1 1/2 weeks in the fridge. I have no idea how canning works, though. I live in Berlin. Never been up towards Hamburg but would like to go. :)

    Reply
  • Hannah@cake-for-breakfast says
    August 25, 2012 @ 4:06 pm

    this looks great, would it keep like regular jam because of the reduction of sugars? though, i'll probably finish it in no time anyway! where in Germany are you living? i spent 10 months in travemuende, an hour out of hamburg in 2010 and loved it! xx hannah

    Reply
  • eatgood4life.blogspot.com says
    August 25, 2012 @ 3:57 pm

    Oh boy!! I am really enjoying all the berries as well and I hate not having them year round, well the fresh ones that is, because I always stock up on frozen ones :-) I have never made jam, preservers or anything like that, I should. You have really awesome jam recipes and the best part is that they hardly have any added sweetener at all, and you use honey which is the best!!

    Reply
  • Marta @ What should I eat for breakfast today says
    August 25, 2012 @ 2:09 pm

    I've just started my holiday, so I feel like it's the beggining of the summer. So hot over here. And actually I'm trying to eat as meny fruits as possible, it's so delicious over here. I hope there will be still strawberries and blueberries when I'm back in Berlin, so I can make some jam. And I love that you used honey to make it sweet!!!

    Reply
  • My Italian Smörgåsbord says
    August 25, 2012 @ 9:50 am

    I still have not decided if going for the only fruit and long cooking as you propose or stick to my reduced sugar and short cooking time (which preserves vitamin c). you know what? I may actually make a little of both systems. if I manage to find still ok berries which I am not sure at this point of the summer. your jams look soooo good!

    Reply
  • sweetpeaskitchen.com says
    August 25, 2012 @ 5:18 am

    I'm with you…let's celebrate berries! Homemade jam is the best isn't it? I should really make some so I can enjoy it when there is 10 feet of snow on the ground this winter! ;)

    Reply
  • Baltic Maid says
    August 24, 2012 @ 11:12 pm

    I only once made jam and that was years ago. I loved it. Your delicious looking pictures really make me want to try this again. Thanks for the inspiration.

    Reply
  • Erin says
    August 24, 2012 @ 9:37 pm

    Becca – Ooh, good girl! :) I know you don't like fruit, so good for trying.

    Marina – I'm usually the same but sometimes they're so cheap and I go on a blueberry buying spree. :)

    Megan – Thank you!

    Julie – I'm going to make so much next year. Just have to learn how to can first!

    Alaine – You should try making it again! It's so simple and delicious.

    Anna – Haha. Seriously, by the time we got home with the public transportation, all billion pounds of strawberries had to be used immediately. Smooshed smooshed smooshed.

    Jessica – Hope you do!

    Stephanie – It IS easy. :) I hope you enjoy it if you try it!

    Reply
  • Macaroni and Cheesecake says
    August 24, 2012 @ 9:30 pm

    Love that this doesn't use pectin and seems so easy! I am definitely going to have to try this!

    Reply
  • Jessica@AKitchenAddiction says
    August 24, 2012 @ 9:25 pm

    Yum! I must try this!

    Reply
  • Anna @ hiddenponies says
    August 24, 2012 @ 7:35 pm

    Heehee, I love the "smooshed" measurement, that's how I roll :) Fresh berries are definitely to be celebrated before summer is gone!

    Reply
  • Alaine @ My GF & DF Living says
    August 24, 2012 @ 4:36 am

    Homemade jam is the best. I haven't made any in so long but this recipe looks ideal.

    Reply
  • Julie @ Table for Two says
    August 24, 2012 @ 3:03 am

    This looks great! I haven't had a chance to make jams this year but i definitely will next year! I love that this doesn't contain pectin either :)

    Reply
  • Megans Munchies says
    August 24, 2012 @ 1:29 am

    Looks delicious and I love that no pectin is involved!

    Reply
  • Marina says
    August 23, 2012 @ 10:42 pm

    Good, so good! I made a few jams this year, including strawberries. As of blueberries, I love them so much fresh that we never have enough to put in the jars…:)

    Reply
  • Becca says
    August 23, 2012 @ 10:07 pm

    Oh this looks so fantastic! I tried homemade jam once at a Williams-Sanoma store once and it was so flavorful. This looks a lot like the jam I tried at the store :)

    Reply
  • Erin says
    August 23, 2012 @ 9:15 pm

    Erin – I hope you mean jam. :D And the only exception to this rule is if you add ginger. Ginger's cool in anything. :)

    Hope46 – Oh darn. Guess I waited too long to post this! I'm sure using all blueberries will work too. We got strawberries WAY later than in the US so maybe that's why we've still got them around. I hope it works out for you!

    Reply
  • Hope46 says
    August 23, 2012 @ 9:00 pm

    I might try this with just blueberries, since that's what I've got. Strawberries aren't in season anymore here.:-) Thanks for the recipe!

    Reply
  • Erin @ Dinners, Dishes and Desserts says
    August 23, 2012 @ 8:54 pm

    This looks like a great jam. I am more of a 1 kind of fruit girl too. I made strawberry raspberry ham last summer. it was good, but each on its own is so much better :)

    Reply

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