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5 from 26 votes

Queen's Jam (Raspberry Blueberry Jam)

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!
Servings: 80 1 tablespoon servings
Calories: 40kcal
Author: Chris Scheuer

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

See Café Tips above for more detailed instructions and further tips.
Adapted from Kraft.
Makes 5 cups of jam.

Nutrition

Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg