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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 From doing a bit of research, it sounds like it was originally made with wild raspberries and blueberries, but these days it seems there are a number of Swedish companies that make and distribute Queen's Jam.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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Fran G. says
Hi! My neighbor Nancy, recently made your delicious Queens jam for us and it was delicious! I have added your recipe to my favorites already...thank you!
Yes, could you please e-mail me the PDF for the labels? I would appreciate it.
I've already ordered the items needed to make a batch of my own. I'm sure it will be a BIG hit over the holidays! I'm sure I'll share your recipe again and again.
I've signed up for your subscription and look very forward to seeing what other recipes to try.
I look forward to hearing from you. Than you and stay safe and healthy.
Chris Scheuer says
Hi Fran, welcome to The Café!
I'll be happy to send you the labels! Enjoy1
Nancy Albrizio says
I can't wait to try this recipe! I would love a pdf of the label as well. Thank you so much.
Chris Scheuer says
Sure! I'll send the labels now, Nancy!
NANCY ALBRIZIO says
I made the Queen's Jam! I used small, pretty jars and gave them away to friends with a package of Bay's English Muffins. Everyone loved the jam and muffins! Thank you for this recipe and the labels!
I have two questions: 1) The jam was a little sweet for me. Can I reduce the sugar amount and would the recipe still work?
2) I notice that some recipes don't call for Certo Pectin--actually no pectin at all. Is there an advantage to using Certo?
Chris Scheuer says
Hi Nancy, I'm so happy you enjoyed the jam!
Regarding your questions:
1.) You cannot reduce the amount of sugar as the sugar is crucial in both the setting and the preservation of the jam. There are low sugar or no sugar pectins you could use but you'd need to use their recipe.
2.) Recipes that don't call for pectin are for jams that are cooked down until they become thick. It's a totally different kind of jam. It's still delicious but not fresh tasting like this Queen's Jam.
Malachy Cotter says
The Queen is Queen Maud of Norway d1936. She was a grand daughter of Queen Victoria and had a number of foods named in her honour. The Raspberry and blueberry combination has stuck according to cook Signe Johansen in her Scandelicious book.
Chris Scheuer says
Thanks, Malachy! I appreicate you sharing this information!
Barbara says
Making Christmas gifts this week. Please send me the PDF label to download .Thanks, Barbara
Chris Scheuer says
You're an early bird, Barbara, bravo to you! The labels have been sent, enjoy!
Linda J Demler says
Hi Chris, Just saw this wonderful Queen's jam recipe and have to make it. Its just that simple! Please send these delightful labels so that I will be ready to label the jam as it comes out. Thanks again as always ;}) L
Susan Shortill says
Another winner!!!! Could you send me those gorgeous labels?
Chris Scheuer says
Yay! So happy you enjoyed it, Susan! The labels have been sent!
Suzi says
Hello! So pleased to have found the recipe for this jam, along with the pineapplie/orange marmalade, which is actually what I was searching for. Will post with my results; I'm rather new at this jam-making business, having canned but never made jam in my entire 65 years!
Fixing my eyes alongside yours,
Suzi
Chris Scheuer says
That's so awesome, Suzi! Hope you enjoy both of the jams! 💕💕
Donna Saskowski says
I would love the pdf for the label.
I typically process my jam in a hot water bath. Could this be done w/o ruining the recipe?
Donna
Chris Scheuer says
Hi Donna, I'll be happy to send you the labels. Since this recipe is designed for storing in the freezer, I'm not sure that it has enough acid to safely can. I would rather use a raspberry jam recipe that's specifically created for hot water bath canning and add blueberries. You could still call it Queen's Jam
Robin says
Can’t wait to try this the fruit is ready to go. I would love the label pdf 😊
Chris Scheuer says
Sure! I'll send them now, Robin!
Robin, I just tried to send you the labels but the email was returned to me with this message "the email account that you tried to reach does not exist". Could you have made an error in the email address you sent? If you email me @ chris@thecafesucrefarine.com I will send you the labels again. Sorry!
Susan P says
I remember watching Queen for A Day with my mother. Sure brings back memories. This jam looks delicious.
Chris Scheuer says
I used to love that show! 💕
Colleen says
Would love the labels - Going to make your fig preserves first as I have the ingredients on hand......then this one 🙂 can't wait - love your recipes and I'm going to check out your scones and bread recipes too - so glad to have found your site!
Chris Scheuer says
Thanks, Colleen! Sent your the labels!
Sue Jergensen says
I would love the available labels. Hopefully, my kitchen will be put back together by the end of the week and I can start planning. 🙂
Chris Scheuer says
I'll send you the labels now, Sue. Good luck with your kitchen!
Audrey Seniuk says
Just made this jam and already it tastes delicious. Would appreciate the labels. Thanks
Chris Scheuer says
Sure, I'll send them now, Audrey. So happy you like it!
Cyndi says
Chris - I have plenty of blueberries now - just need to go for the raspberries to try this out - looks SOOOO GOOD!
Also - would I also be able to get these lovely labels for the Queen's Jam too? Thanks so much!!!
Chris Scheuer says
Hope you enjoy it, Cyndi! The labels should be in your inbox!
Mary says
I would like the label PDF please. I made the jam and we love it. I also give a lot away. I also make your marmalade recipes when we are in Arizona for the winter. Love the Meyer lemon ginger marmalade. Thanks
Mary.wilson@shaw.ca
Mary Wilson
Chris Scheuer says
That's so awesome, Mary! The labels are on the way!
PJ says
Jam looks great! Can you kindly send the pdf for the labels? Thanks
Chris Scheuer says
Sure! I'll send them now, PJ!
Catherine Trudy says
Hi Chris, Raspberries and blueberries are just in season now here in British Columbia. Looking forward to making this delicious looking jam. Could you please send me the labels. Thanks. have a wonderful and joyous day!
Chris Scheuer says
Thanks so much, Catherine! I'll be happy to send you the labels.
Linda Albert says
Id love to give these as gifts. Could I have the labels please? Thank you. I'm loving your site!
Linda
Chris Scheuer says
Thanks so much, Linda! I get the labels off to you now!
Gail says
Just made some of this jam this morning and eagerly awaiting tomorrow to sample it! Could you please send me some of those cute labels? Thank you.
Chris Scheuer says
Sure, I'll send them now, Gail! Enjoy!
Victoria says
Hi there! Could you send a link for the jars you used in this jam recipe? Thank you!
Victoria
Chris Scheuer says
Hi Victoria, the jars are Weck jars. You can purchase the taller ones on Amazon: https://amzn.to/2WnBZqS The round squat ones are also Weck but I purchased several years ago in England.
Mary says
I too would like label pdf, thank you!
Chris Scheuer says
Sure! I'll get the pdf off to you now, Mary!
Laura says
Another wonderful recipe!! I would love the labels to complete the look of the beautiful jam.
Chris Scheuer says
Sure! I'll send them now Laura!
Laura Meter says
Love the jam! Love this website! Thanks for sharing your recipes. Could you please send me the labels for the jam? Thanks
Bernadette Niebuhr says
This jam looks delicious. Could you send me the PDF for the labels, please?
Chris Scheuer says
Thanks so much, Bernadette! The labels should be in your email.
Kathy says
Just mixed a batch of all raspberry ( berries and sugar, letting sit overnight and hoping non- refrigerated is ok). Saw this Queen's Jam recipe and since I'll be out blueberry picking tomorrow I'm going to try this next. cound I too have the pdf for labels? Thank you!
Chris Scheuer says
By now you should have a batch of beautiful, delicious raspberry jam, Kathy! I'll send you the labels for the Queen's Jam.
Laura Meter says
I would love the pretty labels to go with such a tasty jam!!
Cristina Madrid says
Chris:
I am fascinated with your jam recipes. Also love your labels. Could you send me your PDF files. I am planning to do a batch to share with family and friends for thanksgiving.
Thanks.
Chris Scheuer says
Thanks, Cristina! We'll be happy to send you the PDF. It will be a great gift!