Jam is something that is truly rewarding when you make it at home. You taste it and you think to yourself: Wow, I made that! As much as I love a good strawberry jam, I cannot deprive myself or you guys from the amazing layers of texture and flavor that come when you add raspberries. I don’t strain the mix, because I only add 1 cup of raspberries to a pint of strawberries, and the seeds give a nice texture once everything sets. The raspberries also give a gorgeous deep beetroot hue that you don’t get with only strawberries. I’d also like to mention, that I am no expert at canning jams, I just do my best with the small batches I make for my home, which end up being used within two weeks. Please read up on proper canning technique if you want your jam to last much longer.
As I was looking at the pile of strawberries that needed to be diced, I instantly knew I needed a good knife that could make the process quick. So naturally I reached for my TUO Cutlery Chef’s Knife that the kind people over at TUO Cutlery sent me as a gift. I’ve been using it for about a week now, and it truly is a chef’s knife. I can chop nuts, thinly slice meats, dice and julienne vegetables with so much ease! It’s definitely the German steel and that solid wood handle that makes it the perfect knife to use. The knife has a razor sharp edge, so even though you may get carried away while using it because it’s such a nice knife to use for your daily kitchen tasks, you have to remember to be careful as well! I’m excited to see how my chef’s knife holds up, but it’s doing great so far! You can find the knife here: https://www.tuocutlery.com/collections/osprey/products/tc1401-chef-6
Here’s what you’ll need a small batch that can fill an 8 oz mason jar.
1 1/2cup sugar
1 lemon, zested and juiced
1 pint strawberries, diced
1 cup raspberries
1 tsp jam pectin
Start off by sanitizing your jam jar. I use the dishwasher to do this, but you can also place the jars in boiling water to sanitize them. Please be careful if you use this method. While the jars are drying, add the sugar, lemon juice and Leon zest to a medium sauce pan and bring to a simmer. Cook over a low flame for about ten minutes, or until the sugar dissolves. Then add the berries and the pectin, mix well and let it simmer for about 20 minutes. The berries will release juices as they simmer.
After about 20 minutes, let the jam cool. Skim the foam off the top before carefully transferring into your jam jars. Make sure the utensils you use have also been sanitized, this prevents bacteria from growing and making your jam go bad. Seal and let it come to room temp before refrigerating. Use on toast, in cookies or simply eat it right of the jar, it’s that good!