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Strawberry-Raspberry No-Cook Jam

Rating: 4.88 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Fresh strawberry-raspberry jam in 3 easy steps is ready to eat in minutes!

By Ball

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Recipe Summary

Servings:
32
Yield:
2 (8 oz.) jars
Nutrition Info
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified

Directions

  • Stir sugar and pectin in a bowl.

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  • Add strawberries, raspberries and lemon zest. Stir 3 minutes.

  • Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.

Tips

© 2011 Hearthmark, LLC. All Rights Reserved. Ball logo and Ball®, TMs Ball Corporation, used under license. Kerr logo and Kerr®, TMs Kerr Group Inc., used under license.

Nutrition Facts

Per Serving:
24 calories; protein 0.1g; carbohydrates 5.8g; sodium 7.6mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Sarah Jo
Rating: 5 stars
06/20/2012
I used Truvia sweetener in this recipe--I made no other changes or subsitutions. This was one of the easiest jams I've ever made nevermind tastiest. I loved the addition of lemon zest. I'm so tickled that I was able to make "sugar-free" jam at home because processed sugar-free jam very expensive and the quality is not as good. Very happy with this recipe. Read More
Helpful
(25)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Jo
Rating: 5 stars
06/20/2012
I used Truvia sweetener in this recipe--I made no other changes or subsitutions. This was one of the easiest jams I've ever made nevermind tastiest. I loved the addition of lemon zest. I'm so tickled that I was able to make "sugar-free" jam at home because processed sugar-free jam very expensive and the quality is not as good. Very happy with this recipe. Read More
Helpful
(25)
Holiday Baker
Allstar
Rating: 4 stars
08/18/2011
When I normally want to make jam I just cook down some strawberries and sugar pretty much until they get thick. I was at the store the other day and seen something called instant pectin in the canning isle. I bought it just to try it. I did a search on here for instant pectin and found this recipe. I cut the recipe in half and used all strawberries because I didn't want to have to worry about raspberry seeds. I don't care to much for lemon rind so I just used a small squeeze of lemon juice. Although I wish I would have used some zest just cut back as I think it may have made it more liquidy. When I at first tasted it with the sugar added it didn't really taste like jam. Then I stirred in the pectin and it had the flavor of jam instantly strangely. Although I did have chunks of strawberries that still needed to be mashed. It may have been better to let it sit with the sugar for some time to release some of the strawberries natural juices. Half the recipe did easily fit though in a 1 cup container with a twist on lid to store for later. Read More
Helpful
(22)
Dawn Logterman
Rating: 5 stars
06/28/2011
Really good jam! Strawberries are so flavorful right now so the jam was delicious. I used granulated sugar I don't care for splenda. I also like that the recipe doesn't make a ton. Read More
Helpful
(17)
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Angie
Rating: 5 stars
10/14/2014
Simple and tasty. You can adjust the quantity of strawberries to raspberries depending on what you want to notice more. Yes pretty sweet. Cut back on sugar added more fruit. Plan to continue to use this super simple recipe for our raspberry harvest each fall. Read More
Helpful
(5)
CraftyNicole
Rating: 5 stars
08/10/2012
This is a very good recipe I sub'd in real sugar for the artificial because I cant eat any artificial sweetners and it turned out great! Read More
Helpful
(4)
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