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Strawberry-Raspberry No-Cook Jam

Rated as 4.88 out of 5 Stars

"Fresh strawberry-raspberry jam in 3 easy steps is ready to eat in minutes!"
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servings 24
Original recipe yields 32 servings (2 (8 oz.) jars)


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  1. Stir sugar and pectin in a bowl.
  2. Add strawberries, raspberries and lemon zest. Stir 3 minutes.
  3. Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.


  • © 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; 0 5.8 0.1 0 8 Full nutrition

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Read all reviews 5
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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 ti...

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 ...

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.

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 t...

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!