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Strawberry Raspberry Lemongrass Jam

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)!

Course Jams & Jellies
Cuisine American
Keyword Raspberry Strawberry Lemongrass Jam
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 128
Calories 49 kcal
Author Chris Scheuer


  • 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


For the prep for jam that will be stored in the refrigerator or freezer:

  1. Wash your jars and lids with hot, soapy water or run them through the dishwasher.

For the prep for jam that will be processed and stored at room temperature:

  1. 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.

For making the jam:

  1. 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.
  2. Measure exactly 5 cups of the crushed fruit into a large saucepan or stock pot.
  3. 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.

  4. 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.

  5. Ladle into the prepared jars, filling to ½ inch from the top. Wipe jar rims and threads and cover tightly.

For finishing jam that will be stored in the refrigerator or freezer:

  1. Allow the jam to sit at room temperature for 24 hours then refrigerate (two to three weeks) or freeze (for longer storage).

For finishing (processing) jam that will be stored at room temperature:

  1. 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.
  2. After jars cool, check seals by pressing middle of lids with finger (If lids spring back, lids are not sealed and refrigeration is necessary).

Recipe Notes

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

Nutrition Facts
Strawberry Raspberry Lemongrass Jam
Amount Per Serving
Calories 49 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 1mg0%
Potassium 27mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 3IU0%
Vitamin C 9mg11%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.