Strawberries and Blueberries Quick Jam
The best way to use leftover fresh fruits! Turn them into something delicious and enjoy fruits for longer. Use on toast for breakfast or as part of desserts.
- 400 g strawberries or a mixture of strawberries and blueberries (300 g strawberries+100 g blueberries)
- 150 g sugar - add 50 g more if your blueberries are sour or you like your jam sweeter
Prepare the ingredients - wash and remove leaves from strawberries. Quarter the strawberries. Wash the blueberries.
Put in a pot and add sugar.
The pot must be half full. You need space for your jam to boil.
Bring to a boil, on high heat. When is boiling, reduce heat to medium.
Boil for 20 minutes. Remove a part of the juice (strawberry juice - about 200-300 ml).
Put the juice in a dark bottle and keep in the fridge up to a week or freeze and use wit sparkling water.
If you want the juice to last sterilize for 30 minutes in bain marie (hot water bath).
Put on the stove again for 10 more minutes.
If you like pasty jam blend till has the desired consistency.
Put in jars, close lid and let cool covered or in a thermal bag.
It can be stored up to 2 years (It might last longer but we eat everything before that).
After opening, store in the fridge up to a month.
Serve with homemade bread and butter.
Can be used to fill cookies, cakes, like topping for ice cream or cake.