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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 From doing a bit of research, it sounds like it was originally made with wild raspberries and blueberries, but these days it seems there are a number of Swedish companies that make and distribute Queen's Jam.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
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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.)
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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.
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Crush the blueberries with a fork or potato masher. Measure exactly ½ cup into the bowl with the raspberries.
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Stir in sugar until thoroughly combined. Scrape sides of the bowl to incorporate sugar crystals along the edges.
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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.
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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.
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Mix pectin and lemon juice. Add to fruit/sugar mixture; stir for 3 minutes. (Don’t cheat. Set a timer!)
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Add one rounded cupful of fresh blueberries
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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.
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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.
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Sandra says
So easy...so wonderful! Absolutely loved by everyone ❤️
Chris Scheuer says
Thanks, Sandra!
Nancy says
Another wonderful success! I would love the labels.
Chris Scheuer says
Yay! Thanks for getting back to us with your results, Nancy! The labels are on the way!
Alicia Ditzler says
Have just recently started making pickles, jams and jellies. This looks wonderful. Would like to have the label template also.
Chris Scheuer says
That's so cool, Alicia! I'll send you the pdf now!
Maureen Rosin says
I bought the jars. I can’t wait to make it and share it with my friends. I would love the labels. Thank you I just love all your recipes. I’m a faithful follower.
Chris Scheuer says
Sounds like you're all set, Maureen! The labels should be in your email!
Meghan says
Thank you for this recipe, and I would love the labels!
Chris Scheuer says
Sure! I'll send them now Meghan! Enjoy!
Shaunie Becker says
Looks scrumptious! I've been looking for one for my grandbabies, this sounds perfect! Please send me the pdf! Thank you!
Chris Scheuer says
Hi Shaunie, I think the grandbabies will love this - and you! The labels are on the way!
Brigida says
Hi Chris,
From the moment you told me about this jam I have been waiting anxiously for the recipe, I have been a busy bee making many of your other jam recipes, My family and some of my friends and neighbours that I have shared the jams with cant decide their favourite they all love them and the labels really give it that finishing touch. I cant wait to try this jam, so can you please send me the PDF label. Thank you so very much for this jam recipe.
Carolyn says
Can’t wait to ty this jam. Please send me the labels.
Chris Scheuer says
Sure! They're on the way, Carolyn!
Tammy says
Anxious to try this recipe using the wild raspberries we have growing in and around our yard. Please send me the pdf. Thank you!
Linda Van Dyken says
This looks great but not sure i want the whole blueberries in my jam - can this be put through a food processor to make it smother.
Chris Scheuer says
Absolutely! I would just pulse it a few times though so it doesn't get too smooth.
Kathy says
I have made several of your other jam recipes with great success and delicious results. Eager to try this one too! Thanks so much.
Chris Scheuer says
Thanks, Kathy! I think you'll love this one!
Paula Graff says
Hi Chris,
How you had a great Fourth. Would love to try this. Is it possible to make this jam seedless?
Chris Scheuer says
Thanks, Paula! I haven't tried it, but I think you could just strain the seeds out. Just make sure that you have 2 cups of juice. You will probably need more berries to make 2 cups of juice.
Carrie says
Chris, I love your recipes and plan on making this jam tomorrow. Please send me the labels...I can’t wait to do this
Chris Scheuer says
Have fun, Carrie! The labels should be in your email.
addendum: The email just came back to me. I tried it again but it was returned again. I think the email address you left must be incorrect??? If you email me the correct email I will be happy to send you these labels.
Jacqueline Green says
Love your recipes. Please send the labels! Thanks and Happy 4th of July!
Chris Scheuer says
Thanks, Jacqueline! I'll get the labels off to you now.
Louise says
Made the strawberry jam last night so good, now I am going to make the Queen’s Jam, can you send me labels for the strawberry and Queen jam please
Chris Scheuer says
You're just having a jam-making weekend! Sure, I'll send both labels now. Enjoy!
Gene says
Can’t wait to try this recipe...it sounds delicious. Would love the label PDF to use for gift jars.
Chris Scheuer says
Sure! They're on the way, Gene!
Chris Scheuer says
Sure, I'll send the labels now, Gene!
Linda Welde says
Thank you, I would love the PDF for the Queen Jelly. My mouth is watering and the oven is heating for the scones.
Chris Scheuer says
Haha! Sure, Linda, I'll send them now!
Effie Underwood says
Hi Scott and Chris
Can’t wait to try Queens Jam. Would you please
send me the labels??
Hope all is good with you
Effie
Chris Scheuer says
Effie! So nice to hear from you 💕 We are doing well, trying to stay safe. Hope you are too! I'll send the labels off now.
Beth says
Hi Chris
Happy 4th to you and Scott. Two quick questions please... Can this recipe be halved if I weigh and measure out half the quantity of Certo? And I notice there is lemon juice in the recipe- will that provide sufficient acidity to hot process the jam. I am the only jam eater in my family and freezer real estate is in short supply:) thanks for testing and sharing your tried and tested recipes with us.
Chris Scheuer says
Thanks, Beth!
I don't think it would be a problem to half this recipe although you would have to discard the other half of the pectin. I might be nice to make the whole recipe and then you'd have some jam to give away.
Regarding the lemon juice, I'm not the best source of authority on canning jam as I always make freezer jam. I would trust this site to give you trustworthy information on canning and jams and jellies: https://nchfp.uga.edu/how/can7_jam_jelly.html
Sharon H. says
Made your Strawberry Freezer Jam a month ago! You were absolutely right it IS delicious! Now I’m eager to try this recipe for Queen's Jam. Please send the jar labels if you would.
Thanks so much!
Chris Scheuer says
I'm so happy you have enjoyed the strawberry jam, Sharon! Just sent you the labels.
Doris says
Wow! Two of my favorite fruits plus a gorgeous jam. Can't wait to try the recipe; we have jam on our toast every morning. Please send the PDF for the labels because I want to make some for my neighbor. She has been grocery shopping for me since the start of the pandemic and I try to do something nice for her every so often. Thanks, Chris. And tell Scott his photos are as luscious as ever.
Chris Scheuer says
Hi Doris, I agree, raspberries and blueberries are a heavenly combination! I know your neighbor will love this jam, sounds like a sweet friend!
Scott says "thanks so much!"
The labels should be in your inbox, enjoy!
Robin Towse says
Hello. Hoping to make this jam this weekend. Would love the PDF. Thank you. Robin
Chris Scheuer says
Happy jam making, Robin! Just sent you the labels.
Monica says
I'm sure this recipe will come out as good as your strawberry freezer jam, which is delicious!! If you don't mind, I'd love to have the labels for 'Queen's Jam'. Thanks!
Chris Scheuer says
Thanks, Monica! The labels should be in your email! Enjoy!
Linda Harter says
This jam looks amazing and I can't wait to try it! Please send me the pdf for the label-it is adorable!
Thank you.
Linda
Chris Scheuer says
Sure, I'll be happy to send it, Linda!
Debbi Rozelle says
Beautiful jam and lovely label! I would like the pdf for the label, please. And thank you for the recipe!
Chris Scheuer says
You're welcome, Debbi! I'll send them now.