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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 From doing a bit of research, it sounds like it was originally made with wild raspberries and blueberries, but these days it seems there are a number of Swedish companies that make and distribute Queen's Jam.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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Jodi Geboy says
Cant wait to try! Can you please send me the PDF for avery labels?
Thank you
Chris Scheuer says
Sure, Jodi!
Elsie says
Will this recipe work it I crush enough raspberries to make 1 1/2 cups of juice and use that instead of the crushed fruit? I don't like raspberry seeds. I would use the blueberries as directed.
Chris Scheuer says
Ah... I did miss this Elsie, sorry! Yes, that should work fine!
ELSIE says
Thank you!
Sherry Miller says
The Queen's Jam looks wonderful - I plan to make it this weekend. Please send the pdf for the labels.
Chris Scheuer says
Thanks, Sherry! We will send the labels!
Anna Thinnes says
Hi Chris,
I am in the process of making both your raspberry and Queens Jam with blueberries. Thanks for your wonderful tips on how to prevent a grainy jam. I am excited to try your microwave tip as I have had this problem in the past. Please send me your labels for both jams.
Thanks!
Chris Scheuer says
I'm so glad, Anna! We will send the labels now.
Sue says
Please send the labels for the Queen’s jam. Making it now!! 😊
Chris Scheuer says
Sure, Sue! Enjoy!
Beth Rutherford says
Please send labels for Queen's Jam. Thank you!
Chris Scheuer says
Sure, Beth!
Lauren says
Can’t wait to try the peach and Queen’s freezer jam 😊 Would you please send labels for both?
Thanks so much!
Chris Scheuer says
Sure, Lauren!
Peggy says
Just made the jam. It looks beautiful & is so easy!! Please send the PDF for the labels. Love your recipes!
Chris Scheuer says
That's great, Peggy! We will send the labels now.
Kay Shocklee says
I would love to have the PDF for your Queen's Jam labels. Thank you for the delicious recipe.
Chris Scheuer says
Sure, Kay!
Mary says
Hi Chris
I seem to have lost the PDF for Queens Jam labels, my granddaughters favourite.. pleas send. Thanks.
Chris Scheuer says
Just tried to email them, Mary, and it said they could not be delivered. Could there be a typo in your email address?
Vicki says
Just made your Queens Jam with blueberries and raspberries picked from our orchard this morning. Had to sneak a tablespoon or two for toast and it was divine. Thank you for another wonderful recipe!
Would love to have the pdf of the labels. They are so bright and colorful.
Chris Scheuer says
I'm so glad, Vicki! Thanks for letting us know! We will send the labels.
Marietta Chmelar says
Love your web site. I made the raspberry freezer jam, the easiest jam to make. I never made freezer jam before. This week I'm making
the queens raspberry and blueberry jam. I would love the labels for them. Thank you for all the great recipes.
Please stay well.
Marietta Chmelar
Chris Scheuer says
We will send them, Marietta!
Barbara says
Excited to try this recipe. Have made several of your jams and they have all been delicious! Please send the PDF for the labels.
Thank you,
Barbara
Chris Scheuer says
Thanks so much, Barbara! We will send them now!
Millie Law says
Chris, I love the looks of this jam and hope to make some for family and friends!
Your wonder label pdf would make this perfect. Thanks so much for your kind offer!
Thanks, Millie
Chris Scheuer says
Thanks, Millie! We will email the labels!
Elizabeth Harris says
I’m excited to make this recipe using blackberries and blueberries! Hoping for the best! Mai I receive a copy of your printable labels? I love your recipes and look forward to many more! Have a good summer.
Chris Scheuer says
Thanks, Elizabeth! We will send the labels!
Shari Wheat says
So happy I found this recipe!! I have a ton of blueberries from the garden and wanted to also incorporate an additional fruit as I do in pies. I would love the label as I do make some jam as gifts, thank you! I also am bookmarking your page so I can come back to ito it later.
Chris Scheuer says
Sending them now, Shari! Enjoy!
Kimberly Brown says
I have not yet tried this jam, however I am starting to make my Christmas list for gifting and definitely want to include some of these jams. I would love to get the label info as I believe it will make the gifts so much more impressive.
I can't wait to begin the process of making the final decisions of what jams will be included.
Chris Scheuer says
Sure, Kimberly! Sending them now 😊
Chris Scheuer says
Hi Kimberly, we tried to send the labels but the email was returned. Could you have perhaps missed or left out a letter in your email address?
glynis spagnolo says
Hi Chris,
Please send PDF's for labels for jars of jam
Would be very grateful to you
Thank you
Chris Scheuer says
Sure, Glynis!
Sunny says
My family loves this recipe. I am sharing your recipe and site with my sister-in-law-law. Will you please send me the labels, I misplaced my email that you sent with them
Thank you
Chris Scheuer says
I'm so glad to hear that, Sunny! We will send the labels now.
Beth Vallender says
Hello. I love your recopies and use many. could you send me the labels for the Queens Jam? Thanks.
Chris Scheuer says
I'm so glad, Beth! Sending the labels now.
Sally Louise Smith says
Hello Chris,
I'm about to make a batch of your Queen's Jam.
Would you kindly send me the PDF for your pretty labels?
Thanking you, Sally S.
AUSTRALIA
Chris Scheuer says
Just sent them Sally. Enjoy!
Sonia says
Hello,
I am new to your blog and very excited to make a batch of Queens jam to gift this Christmas. It looks very festive and delicious. Will you please share your pretty labels?
Thank you
Chris Scheuer says
Hi Sonia, welcome to The Café! Just sent you the labels. Hope you enjoy this jam!
Kristin Wiebe says
I'd love to use this template as well. Is it possible to adjust the text on it myself? I have made Avery labels before, but haven't seen this design. I love it! I plan to try this jam this weekend. 🙂
Chris Scheuer says
We'll be happy to send you these labels, Kristin. I'm not sure that you can adjust the text because I have to download it as a pdf and I don't think that can be altered.
Sandy Thompson says
I made this last night! Oh my!! Soooo good. They will make beautiful and delicious gifts. Thanks for sharing! Will you please send me the labels?
Chris Scheuer says
So happy you are enjoying this, Sandy! Sent the labels!
Fran Grifka says
Hi Chris,
I made the Queens Jam and it came out perfect! Thank you again and again!
Question for you...can I mail the jam? I finished the 24 hour resting period and was wondering if I could share it with family?
Also, could you please send me a copy of the PDF for the labels?
Appreciate your help! Stay safe and healthy,
Fran G.
Chris Scheuer says
Hi Fran, I'm so happy you had good results.
Regarding your question, this is a type of freezer jam so it either needs to be refrigerated or frozen for storage. It's fine for it to be out for a few hours but sending it in the mail would be too long for it to be at room temperature. If you give it to friends, just tell them to keep it refrigerated when not in use.
Nicole M says
Super delicious jam. I have added it to my permanent collection of recipes. I made some today to give away at Christmas this year. I tried canning them as my freezer space is limited, so I'll know how that worked out soon enough. After looking at the raspberry and blueberry jam recipes in the Ball Blue Book guide to preserving, both called for only the berries and sugar. After a little more digging, both raspberries and blueberries are deemed high in acid (pH of 4.6 or below), so between the fruits themselves and the lemon juice in this recipe, I made the assumption that I could safely preserve this jam in a hot water bath (I processed them in boiling water for 15 minutes). I didn't have pectin on hand, so I omitted it and the jam still set up nicely. I always reduce the sugar by a little while still keeping a good proportion of sugar to fruit.
I'd love a copy of the labels, as that will set up the gifts nicely this holiday. Thanks!
Chris Scheuer says
You're welcome, Nicole! Sent you the labels!