This post may contain affiliate links. For more information, see our privacy policy.
Scandinavian-inspired, Queen's Jam is a sweet blueberry-studded, raspberry confection. It's easy to make (no canning skills needed), fabulous on toast, scones, biscuits, waffles, pancakes etc. and so delicious, it's worthy of royalty!
I love recipes with a fun name and an interesting history. And if they're also incredibly delicious and super easy to make, it rings all my bells! So you can imagine, having my freezer and refrigerator stocked with glistening, crimson jars of this beautiful Queen's Jam makes me a happy camper. And those who have been recipients of this heavenly sweet confection seem to feel the same way!
This recipe actually started with an email from a reader. She asked if I had a blueberry freezer jam recipe. I've made blueberry jam in the past, but it's not been one of my favorites due to the abundance of blueberry skins in the jam. You can use a food processor to remedy that problem but that adds another step and another dirty dish to wash. So I did a little research and discovered this lovely and delicious Queen's Jam, a combination of raspberries and blueberries.
The history of Queen's jam is not super clear with most sources saying it's Swedish-inspired and a few claiming it has Finnish origins. From doing a bit of research, it sounds like it was originally made with wild raspberries and blueberries, but these days it seems there are a number of Swedish companies that make and distribute Queen's Jam. I even found it for sale on Amazon, imported from Sweden and describing it as "a most balanced marriage of two berries, raspberries and wild blueberries."
A royal blend
Where does the "queen's" part come in? I'm not really sure, just assuming that this jam is so delicious it's worthy of royalty. It could also be the color. When you combine raspberries and blueberries, the result is a very regal crimson hue. With these two attributes, I think this jam deserves its name! And any way you look at it, the name Queen's Jam is much more interesting and intriguing than Raspberry-Blueberry Jam, right?
A royal name deserves a royal appearance
This delicious Queen's jam makes a lovely gift to give to a friend, neighbor, co-worker, etc. Give the jam on its own or whip up a batch of these Buttermilk Biscuits, these Sugar-Topped Scones or these Brioche Dinner Rolls (all from our Ridiculously Easy Series) to pair perfectly with this royal jam.
With such a fun name, I decided that this jam definitely needed a pretty label to dress it up. Feel free to leave me a comment below if you'd like a printable PDF of these labels for yourself. They're easy to print up and cut out. The PDF can also be used with Avery sticky labels. Either glue the labels to the top or side of your jars or slip a label right on top of the lid of a mason jelly jar and screw on the band.
A few important tricks
Freezer jam can have issues with graininess and not setting (or thickening) well. I've discovered, after doing lots of testing and experimenting that not dissolving the sugar thoroughly can cause both of these problems in freezer jam. Most freezer jam recipes call for stirring the fruit and sugar together, adding the pectin, stirring again and then it's ready to be ladled into jars.
I've found that following these directions can cause grainy, loose (syrupy) results. A tiny little trick and a bit of extra time makes all the difference in the world. I simply microwave the sugar/fruit mixture for 3 minutes. The mixture gets hot, causing the sugar to dissolve, but the fresh flavor of the fruit is not affected. After the microwave stint, I stir the jam and then let it sit while taking care of other things. Every now and then I give it another good stir.
A little burst of blueberry in each delicious bite
I believe, from what I've read, that Queen's jam traditionally is a half and half mix of raspberries and blueberries. I took some liberty in making my recipe a little different. I use 1½ cups of crushed raspberries and ½ cup of crushed blueberries since the crushed blueberries aren't nearly as pretty as the raspberries. Just before ladling the jam into jars, I add an additional cup of whole blueberries. This gives you a little burst of blueberry in each spoonful of jam.
I've had a few jars of Queen's Jam in the refrigerator for about 10 days now and the blueberries have remained plump and pretty. I've also frozen some with delicious results after thawing.
Make someone's day!
Want to brighten someone's day and make them feel special (like royalty)? Make a batch of this delightful Queen's Jam, ladle it into jars and attach a pretty little label to identify and describe the delicious jam. Add a loaf of homemade bread or one of the Ridiculously Easy recipes listed above and you'll have a friend for life! If you don't have time to bake, pick up some good English muffins or a package of crumpets (Trader Joes has wonderful crumpets) for a fabulous treat.
Café Tips for making this Queen's Jam
- This recipe calls for Certo. Certo is a liquid fruit pectin that’s available at most larger grocery stores and online. It’s usually found in the same aisle that has canning jars, lids, etc. If you have trouble finding it, ask at the front desk as stores will stock it in different areas.
- Liquid and dry pectins are not interchangeable.
- You can use fresh or frozen raspberries for this jam. Frozen raspberries generally come in 12-ounce bags. One bag should be enough to equal 1½ cups of crushed berries. You'll need about a cup of blueberries to equal ½ cup of crushed blueberries
- Jam and jelly making is an exact science meaning you need to measure very carefully to ensure good results. I love improvising with recipes but I’ve learned it doesn’t work well (without lots of trial and error) with jam (and jelly).
- Freezer jam is not processed in a water bath, so it’s not stable at room temperature like traditional jam that can be kept in the pantry before it’s opened. If you’re giving this raspberry freezer jam as a gift, be sure to tell the recipient that it should be stored in the refrigerator (or freezer for long term storage). It's fine to have it out at room temperature for and hour or two while serving.
- In addition to serving this Queen's Jam on biscuits, scones, toast, etc. we love it on my Ridiculously Easy Seeded Focaccia. I slice it thick, butter it lightly then toast it until golden in a sauté pan. So… good!
- I love to use pretty jars for my jams and jellies. These Weck Tulip Jars are one of my favorites.
- I also really like these French-made jars by Quattro Stagioni.
- If you'd like the PDF for the labels pictured above, just leave me a comment below and I will email it to you.
Thought for the day:
So we fix our eyes not on what is seen, but on what is unseen, since what is seen is temporary, but what is unseen is eternal. 2 Corinthians: 18
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 1 ½ cups crushed raspberries 1 12-ounce bag of frozen raspberries or about 2 cups of fresh raspberries
- ½ cup crushed blueberries about 1 cups of fresh berries
- 4 cups granulated sugar
- 1 pouch CERTO liquid fruit pectin
- 2 tablespoons fresh lemon juice
- 1 heaping cup fresh blueberries
-
Wash glass jars or plastic containers and lids with hot soapy water. Rinse well then dry thoroughly. (I like to run mine through the dishwasher.)
-
Crush the raspberries thoroughly (I use a potato masher for this). Measure exactly 1 ½ cups of the crushed berries into a large microwave-safe bowl.
-
Crush the blueberries with a fork or potato masher. Measure exactly ½ cup into the bowl with the raspberries.
-
Stir in sugar until thoroughly combined. Scrape sides of the bowl to incorporate sugar crystals along the edges.
-
Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for sugar to dissolve). Remove from microwave and stir well for another minute.
-
Allow the fruit/sugar mixture to sit for 2 hours, giving it a good stir about every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until sugar is well-dissolved. When the sugar is well-dissolved the mixture will actually deepen in color and lose it's "cloudiness". That's when you're ready for the next step.
-
Mix pectin and lemon juice. Add to fruit/sugar mixture; stir for 3 minutes. (Don’t cheat. Set a timer!)
-
Add one rounded cupful of fresh blueberries
-
Fill containers to within ½ inch of tops. Wipe off top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
-
The jam is now ready to use. Store in refrigerator up to 2 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using.
See Café Tips above for more detailed instructions and further tips.
Adapted from Kraft.
Makes 5 cups of jam.
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change.
Kay Eatmon says
Please send me the pdf file for your Queens’s jam label
Chris Scheuer says
Done! Hope you enjoy the jam, Kay!
Mary says
This jam looks good, sounds tasty & will share what I make. Please add me to your growing list of PDF label requests. Thank you for the recipe & the PDF!
Chris Scheuer says
Sure! The labels are on the way, Mary!
Trish says
This jam sounds delightful! I would love to have the label pdf. Thanks and Happy 4th.
Chris Scheuer says
Sure, they're on the way. Happy 4th to you too, Trish!
Charlotte says
This jam truly is a beautiful color!! I love both red raspberries and blueberries! Can’t wait to try it. I would also love the PDF file for the labels. Thanks so much!
Chris Scheuer says
It is a really pretty color! The PDF will be in your inbox, Charlotte!
Sylvia Hasbach says
I love your recipes and have had great success with them! Can't wait to try this jam and would love having that PDF to adorn the jars!
Thank you!
Sylvia 🙂
Chris Scheuer says
Thanks so much, Sylvia! I'm so happy you've enjoyed our recipes. 💕 I'll get the labels off to you now.
Sue R. says
Thanks for the link to the song at the bottom of your post! Inspiring and encouraging.
Chris Scheuer says
You're welcome, Sue. We love that song!
Pamela says
Thank you for another delicious jam recipe. Please send me the pdf for the labels.
Chris Scheuer says
You're welcome, Pamela! I'll send the pdf now!
Mary says
Lovely jam! Aren't freezer jams just the best? I would love to include your label with the jars of jam I give away. Thanks so very much, and stay well!
Chris Scheuer says
Yes, they are! So fresh and delicious! I'll send you the labels now, Mary.
Diane O’Neill says
I would love the label PDF for the queen’s jam.
Chris Scheuer says
They should be in your inbox, Diane. Enjoy!
Kim Rutty says
This Queen recipe sounds wonderful! I'll be trying it soon. The strawberry sounds great too, and I'll bet it's great on your Chicken. Bacon, Strawberry , balsamic pizza too....which by the way is FABULOUS! RAVE REVIEWS FROM FRIENDS AND 17 year old GRANDSON!!!
PLEASE send your PDF for the jam labels too. Thanks for keeping me happy in isolation. stay Safe
Chris Scheuer says
Thanks so much, Kim. Sorry, somehow I missed this comment earlier. I will get the labels off to you right now!
Toni says
Please send labels. Thank you.
Chris Scheuer says
Sure, they're on the way, Toni!
Jean says
I just made your sweet cherry freezer jam. It is delicious.
I will be trying this one too and would appreciate the PDF label.
Thanks!
Chris Scheuer says
Sure! I'll send the labels now, Jean. So happy you enjoyed the cherry jam. That is one of my all-time favorites!
Nancy Anne White says
What a gorgeous looking jam! I’m looking forward to making some and even sharing with the beautiful ladies I know who are all deserving of being a queen!
Please, may I have a copy of the label PDF.
Chris Scheuer says
Hi Nancy Anne, what a fun surprise this jam will be for your friends! The labels are on the way!
Alicia S says
I would love the labels for this beautiful jam!
Could I make this shelf stable by water bath canning and maintaining the beauty of this jam? I didn’t know if you have tried canning any of your jams since they all seem to be freezer style.
Thanks!
Chris Scheuer says
Hi Alicia, I have to admit, I'm not a canner. I've always frozen my jam, even if it's not a freezer jam recipe. I can't see why that wouldn't work though. I'll send you the PDF now!
Janet says
I haven't tried this recipe yet, but will this weekend after we get berries at one of our amazing farmers markets. We don't have a microwave, so can I just use the stove for the sugar dissolving? I would love to have the label PDF.
Thanks so much,
Janet
Chris Scheuer says
Hi Janet, you can definitely use the stove to dissolve the sugar. Just heat it till it's hot but not to the point of boiling. I'll get the labels off to you now.
Deb Frederick says
Hey and Happy Fourth of July Weekend!
I haven’t made the Queen’s Jam yet, but I was attracted to the recipe because the maternal side of my family are Queens. I’ve sent to recipe to a cousin and suggested that we both make it and, if we like it, we should declare it the family jam. Of course, my rural NE Georgia elder kin pretty much made only blackberry jam because that’s what grew in abundance in the foothills and mountains of that region. Will let you know if my Cuz and I make it and claim it for the Georgia Queens !
Chris Scheuer says
That is so cool, Deb! What a fun surprise that would be for your family! I'll send you the labels now.
Janice says
Please may I have the PDF for the labels. Thank-you.
Chris Scheuer says
Sure! They should be in your inbox, Janice! Enjoy!
Bobbi Mcmillen says
This jam sounds wonderful too, as well as your other jam recipes. I would love the label pdf please. Anxious to try this recipe too.
Chris Scheuer says
Thanks, Bobbi! The labels are on the way!
Phyllis Hunt says
Chris, I absolutely love your creative and unusual recipes. I will definitely make this jam for gifts for neighbors and friends at Christmas.
I have made strawberry/blueberry jam that was terrific. I can't wait to try yours out, too. Thank you for all of your work and sending us these recipes. I also love your inspirational messages. It lifts my spirits.
Please send me the PDF label for this jam.
Have a wonderful summer,
Phyllis Hunt
Chris Scheuer says
Thanks so much, Phyllis! This will make great gifts. I'll get the labels off to you now.
Margaret says
I would love the label PDF FOR THE queen’s jam. Made the freezer strawberry and loved it so much went to buy more strawberrys
Chris Scheuer says
Haha! I did the same thing this year, Margaret! I am well stocked with strawberry jam - until my kids come raiding! I'll get the PDF off to you now!
Jacklyn PIfer says
Please send a label. This sounds so good. Thanks
Chris Scheuer says
Hi Jacklyn, hope you enjoy it. I'll send the labels now!
Patricia Appenzeller says
I knew there was a reason I bought a ten pound box of our local, picked daily, blueberries ! Have to try this.....labels, please ?
Will report on my success......
Pat Appenzeller
Chris Scheuer says
Haha! Lucky you! I'll be happy to send you the labels. ENJOY!
Barbara Martens says
You always inspire me to make your jams - namely because they usually taste fabulous, but also you present your dishes in such an attractive manner with fabulous labels to enhance each product.
Please send me the PDF file for these new Queen's Jam labels so I may attempt another worthy project while dealing with Covid case increases in Arizona!
Best regards and Happy 4th of July,
Barbara
Chris Scheuer says
Thanks so much, Barbara! I will send you the labels now. Stay safe and happy 4th to you too!
Sunny says
I would love the label PDF, Chris. This jam sounds wonderful - even though I am gluten-free, I know I will find things to put it on!
Chris Scheuer says
Hi Sunny, there's always ice cream! 🥰 I'll send you the labels now!
Donna Wessells says
Do you need to change anything for high altitudes?
Chris Scheuer says
Hi Donna, if you were making regular cooked jam, there might be some differences for high altitude. But since this is freezer jam, you should be fine. We live at 2600 ft. and it works out perfectly.