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Weary of the same old jam on your morning toast? This Raspberry Strawberry Lemongrass Jam is a delicious alternative! Make a batch in less than an hour with plenty for yourself and enough to give away (and you'll love the free printable labels)!
Scott asked me one day a while back if I was "going to run out of ideas for jam and jelly recipes". We do have a pretty exhaustive collection with typical breakfast options like Strawberry, Raspberry, Blackberry, Peach, etc., appetizer choices like Balsamic Fig Jam and Pumpkin Jam, all sorts of pepper jellies as well as lots of marmalades. But I replied, "Not any time soon", as it seems there's always some fun and interesting new idea that comes my way like this Raspberry Strawberry Lemongrass Jam.
The inspiration for this one came from a little online gourmet jam company called Brins and a trip to Sam's Club. I saw that Brins made a Strawberry Lemongrass Jam and the idea intrigued me. The same day, I was shopping at Sam's Club and saw a big beautiful package of bright red strawberries. I generally pass on strawberries at the grocery store during the off-season because they're usually hard and white inside and quite flavorless. But these berries were just too pretty to pass up. When I got them home and tried one, I was amazed at how sweet and delicious they were.
I decided to take the lemongrass idea from Brins and run with it a bit. I used a combination of my delicious strawberries and a bag of frozen raspberries. I keep lemongrass paste in the freezer so I used a good squeeze of that along with some fresh ginger and a splash of fresh lime juice. I wasn't sure if this crazy combination would be blog-worthy but one little taste assured me that I would definitely be sharing it. So fresh, vibrant and SO delicious!
Comes together in less than an hour
The most difficult thing about making this Raspberry Strawberry Lemongrass Jam is crushing the strawberries which is really no big deal. I use a potato masher, but you could also pulse them a few times in a food processor. The goal is not pureed strawberries, just coarsely crushed. Once you've crushed and measured out the berries, the rest is super simple. Bring the fruit and pectin to a boil and time it for one minute. Then add the sugar and bring the mixture back to a boil. Set your timer again for 1 minute and you're pretty much done. All that's left is to ladle the beautiful crimson jam into jars and wait for it to cool to take the first fabulous taste!
If you decide to process the jam with a hot water bath, that's an additional step that will take a bit more time but again, it's not difficult and instructions are given for both methods.
So reasonable compared to store-bought jam!
Want to know another fabulous thing about this recipe? It's super economical to make. I got 7 10-ounce jars from my batch and calculated that, with the cost of the ingredients (even though grocery prices are soaring), each jar of my pretty jam came out to $2.14. Brins charges $10.00 per 7.5-ounce jar - plus $7.50 for shipping. Even an average jar of jam (like Smuckers) from my local grocery store costs $3.59 for a 12-ounce jar. See what I mean? SUPER economical!
So many reasons to make your own jam!
Okay, one last tout for making this Raspberry Strawberry Lemongrass Jam... or any type of homemade jam. You know exactly what goes into it. I checked the ingredient list on a jar of jam recently and this is what it said:
Strawberries, High Fructose Corn Syrup, Corn Syrup, Sugar, Fruit Pectin, Citric Acid.
No thanks! I'll stick with fruit, sugar and pectin and jam that's made in my own little Carolina kitchen!
What to do with this Raspberry Strawberry Lemongrass Jam
Besides eating this jam with a spoon right out of the jar, there are lots of fun things to do with this sweet, delicious confection. Here are a few:
- Enjoy it on toast, biscuits, English muffins, scones or focaccia bread.
- Use it on pancakes or waffles instead of syrup. Slice a few fresh strawberries to go on top.
- Spoon it over ice cream.
- Drizzle it on yogurt and top with granola,
- Sub it for the raspberry jam in this Raspberry Jam Shortbread Tart.
- Use a scoop of this jam as a garnish for this Lemon Curd Shortbread Tart.
- Make a batch of these Ridiculously Easy Brioche Rolls and serve them warm with butter and a jar of this Raspberry Strawberry Lemongrass Jam (pictured below).
A beautiful gift!
As you can see in the pictures above, we've created a pretty little label to make your jam easy to identify in the pantry or freezer or to dress up the jars for gifting. If you'd like to receive a PDF for free printable labels, just scroll to the very bottom of this page and you'll see a comment box. Let us know that you'd like to receive the labels and we will email them to you, along with instructions on how to use them.
So if you're looking for something delicious, unique, fun, perfect for gifting and that will bring lots of rave reviews, pick up the ingredients for this Raspberry Strawberry Lemongrass Jam and whip up a batch! It will definitely take the ho-hum out of ordinary breakfasts and so much more!
Café Tips for making this Raspberry Strawberry Lemongrass Jam
- This recipe calls for 1 12-ounce bag of frozen raspberries. You can substitute fresh raspberries if desired. You'll need 2 cartons of fresh raspberries.
- This recipe calls for fresh lemongrass. You can also use lemongrass paste, which is found in the produce section of many larger grocery stores. I keep a tube of this paste in my freezer. When I need it, I simply allow it to thaw for 10 minutes, squeeze out as much as I need and then pop it back in the freezer. Ginger also comes in these tubes and can be subbed for finely grated fresh ginger in an equal amount. I use both the lemongrass paste and the ginger paste for this Raspberry Strawberry Lemongrass Jam recipe.
- It's important when making jams and jellies to understand the terminology. One of the classic terms is to bring the fruit/sugar mixture to a "full rolling boil". This means a boil that continues to bubble furiously, even when you give it a good stir.
- Another thing that's important is to pay heed to the time that's indicated in the recipe. In this Raspberry Strawberry Lemongrass Jam, the instructions say to allow the fruit/pectin/sugar mixture to come to a "full rolling boil", then to boil for exactly one minute. Set a timer! This will ensure successful results.
- As mentioned above you can either preserve this Raspberry Strawberry Lemongrass Jam, using a hot water bath, making it shelf-stable OR simply ladle it into jars and store it in the refrigerator or freezer.
- If you chose the canning method, here is a great guide from National Center for Home Food Preservation.
- If you chose to not use a hot water bath, it's fine for the jam to sit at room temperature for several hours. The sugar in jam/jelly/marmalade recipes acts as a preservative so there's no need to worry. Just keep it in the refrigerator or freezer for longer storage..
- This recipe calls for 1 box (1.75 ounces or 49g) of powdered fruit pectin. I use SureJell. SureJell is available at most larger grocery stores and online. If you can't find it at your local grocery store, check with the front desk or manager as it's stored in different places at different stores. There are two types of SureJell, regular and low-sugar. You want the regular or original variety for this recipe.
- In order to ensure success with this Raspberry Strawberry Lemongrass Jam, don't try to alter the ingredients. Lots of people are concerned about the amount of sugar in jam and jelly recipes. The sugar is not only a sweetener but it also helps with the set and it's a preservative, as mentioned above. There are low sugar pectins on the market and it would be better to go with a recipe specifically designed for low sugar than to try to alter this recipe. Plus you only consume a small amount of jam at a time so each serving is not that much sugar.
- I often get asked if you can substitute dry and liquid pectins. The answer is no. The proportion of fruit to sugar often varies, depending on whether the recipe calls for dry or liquid pectin. To ensure success, it's best to stick with the type of pectin that the recipe calls for.
- Measure carefully when making jam or jelly with pectin. The proportion of sugar to fruit is important and if you use more or less than what's called for, the set can be affected.
- Many jam/jelly/marmalade recipes call for measuring the sugar into a separate bowl, then adding it to the fruit. Why? It's easy to lose track and add too much or too little and risk the results. I don't do this but I do count out loud so I'm sure about how much sugar I'm adding.
Thought for the day:
The steadfast love of the Lord never ceases;
his mercies never come to an end;
they are new every morning;
great is your faithfulness.
Lamentations 3:13
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Weary of the same old jam on your morning toast? This Raspberry Strawberry Lemongrass Jam is a delicious game-changer! Make a batch in less than an hour with plenty for yourself and enough to give away (you'll love the free printable labels)!
- 2 quarts fresh ripe strawberries or frozen berries without sugar
- 1 12- ounce bag frozen raspberries thawed
- 1 box 1.75 ounces or 49g powdered pectin (I use SURE-JELL)
- ½ teaspoon butter
- 7 cups sugar
- 2 tablespoons finely grated fresh lemongrass or an equal amount of lemongrass paste
- 2 tablespoons finely grated fresh ginger or ginger paste
- finely grated zest from 1 medium lime
- 1 tablespoon fresh lime juice
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Wash your jars and lids with hot, soapy water or run them through the dishwasher.
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Bring a boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
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With a potato masher, crush the raspberries in a medium size bowl. Stem the strawberries and add them to the bowl, one layer at time, crushing them with a potato masher as you go.
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Measure exactly 5 cups of the crushed fruit into a large saucepan or stock pot.
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Stir the pectin into the fruit mixture in the pot. Add the butter (helps to reduce foaming). Over high heat, bring the fruit mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and boil for 1 minute.
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Stir in the sugar, lemongrass and ginger. Return to a full rolling boil and boil for exactly 1 minute, stirring frequently. Remove from the heat and skim off any foam with a spoon. Stir in the lime zest and lime juice.
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Ladle into the prepared jars, filling to ½ inch from the top. Wipe jar rims and threads and cover tightly.
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Allow the jam to sit at room temperature for 24 hours then refrigerate (two to three weeks) or freeze (for longer storage).
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Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover and bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely.
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After jars cool, check seals by pressing middle of lids with finger (If lids spring back, lids are not sealed and refrigeration is necessary).
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Adapted from Kraft - My Food and Family
Dotti says
May I have the labels please?
Lindsay @ The Café Sucre Farine says
Sure, Dotti!
Carole says
I would love the labels for the Raspberry Strawberry Lemongrass jam. Thank you for your generosity in providing them and your wonderful recipes.
Lindsay @ The Café Sucre Farine says
You are so welcome, Carole! Sending the labels your way.
Susan Campbell says
Please send labels for the strawberry/raspberry lemongrass jam....also, do you have these cute labels for your blueberry and blackberry jams? Thank you so much!
Susan Campbell - susan@susanecampbell.com
Chris Scheuer says
Sending them your way, Susan!
Linda says
Please send the labels for your strawberry raspberry lemongrass jam. Thanks
Chris Scheuer says
Sure, Linda!
Kay Koll says
Please send me the labels for your Strawberry Raspberry Lemongrass Jam
Chris Scheuer says
Sure, Kay!
Sharon says
I’m actually growing lemongrass this year so I’ve been looking for recipes!! Will definitely make this so I’d love the labels as well!🥰
Chris Scheuer says
Lucky you, to have your own lemongrass growing! Just sent the labels, Sharon.
Pam says
Hello,
I made freezer jam for my first time last year and did experience one of the issues...sugar crystals did not dissolve. Now that the summer season is here, I feel confident to give this another try using the suggestion you have given.
I would also like the stickers and any tips for printing.
Thank you for sharing your experience and recipes.
Pam
Chris Scheuer says
Let us know how it goes, Pam! Sending the labels your way 🙂
virginia medulla says
I would love to get the labels.
Chris Scheuer says
Sure, Virginia!
Laurie Cottrell says
I would love the labels please!
Chris Scheuer says
Sure, Laurie!
Margaret St Germain says
Just made this jam and it is absolutely delicious! Making scones and clotted cream to go with it. YUM!
Chris Scheuer says
Yay! Thanks for letting us know, Margaret!
Patricia says
Another great recipe! I would love to have the labels, please.
Chris Scheuer says
Thanks, Patricia! Sending them your way!
Staci says
I can't wait to be able to shop the Farmer's Markets for these ingredients! May I please have a copy of the labels? Thank you for this wonderful recipe!
Chris Scheuer says
Sure, Staci!
Antoinette Trainor says
Living in Spain. Still have problems converting U.S. measurements. Especially cakes which need exact calculations.
e.g. strawberry jam (sounds yummy) going to try & make today. Frozen rasps. 12 ozs. Frozen Strawberries roughly 1900 grams. Etc etc. Just can’t get my head around it. Dried pectin can only get bottled liquid. Hope it works?Going to try. Love your recipes. Some work almost …some don’t . Confused .com. Get my knickers in a twist. A British saying to show exasperation at not getting it. Never mind I will try. Yes please, can I Have some printed labels as I would like to give as gifts. If it works.
Chris Scheuer says
Hi Antoinette, under the ingredients list you can click to convert the ingredients to metric measurments. We will send the labels your way!
Renee Richter says
Made this jam yesterday using all frozen fruit and it turned out GREAT. Set up beautifully. The ginger and lemongrass seem to really enhance the flavor of the strawberries and raspberries. They seem so much more intense and bright. I managed to get 8 13 oz. Bonne Maman jars full and 1 small 6oz. canning jar that was mostly jam not much fruit. I'll definitely make this again.
I too would like the labels. I think I'll gift some for Easter this year.
Chris Scheuer says
That's great, Renee! Thanks for letting us know! We will send the labels your way.
Dayna Hemmelgarn says
I would like to know where I can purchase the jars this marmalade is in. Would also like the label and would like to know what kind of paper is used for the label!
Chris Scheuer says
We will email you that info, Dayna!
Chris Scheuer says
The email was returned, could there be a typo in your email address?
Dayna Hemmelgarn says
I would love to have your labels for the jams you have listed , I want to try all of these. we love jams and jellies! Thank you very much!
Chris Scheuer says
Hi Dayna, we are happy to send you any labels you would like. We just ask that you please leave a comment on each post so we can keep everything straight.
Sheri says
I just bought some really sweet strawberries as well and wld love to make this recipe. Never tried home made jam before but I’m excited to try. Would also love to have those cute labels if they’re still available. Thank you 😊
Chris Scheuer says
Sure, happy to send them Sheri! Let us know how your first jam-making adventure turns out!
Connie Nelson says
Looking forward to spring, this sounds wonderful.
Please send labels.
Thanks for every post
Chris Scheuer says
Hope you enjoy it, Connie, just sent the labels your way.
Sonia says
Can you please share the label pdf with me? I want to gift this to a neighbor who isn’t feeling well. They love all the jam recipes I’ve tried to make.
Thank you
Sonia
Chris Scheuer says
Aww, that's so sweet, Sonia. She will love your kind gesture! Sending the labels now.
Maureen says
I would love to receive the labels please.
Thank You
Chris Scheuer says
Sure, sending them now, Maureen!
Jane says
Your jam recipe is definitely a keeper! Thank you for also providing a label template that I will be delighted and tickled pink to receive. <3
Chris Scheuer says
Just sent the labels, Jane. Enjoy!
Barbara says
Please send me your raspberry strawberry lemongrass jam labels! I can't wait for the u-pick strawberry patches to open!!!
Chris Scheuer says
Happy to send them, Barbara!
Natalie says
Please send PDF for or this jam. Thankyou
Chris Scheuer says
Sure, they're coming your way, Natalie!
Ellen Hood says
I would love to have the Strawberry Raspberry Lemongrass Jam labels please.
Thank you
Ellen
Chris Scheuer says
You're welcome, just sent them, Ellen!
Mary Welch says
Will be trying this one as soon as NC strawberries come in. Love to have label pdf- thank you.
MQW
Chris Scheuer says
Hope you enjoy it, Mary! We'll get the labels to you now.
Mary says
Going to try your new recipe. Looks wonderful. May I have the labels please.
Chris Scheuer says
Sure, they're on the way, Mary!