Strawberries and Blueberries Quick Jam
- 400 g strawberries or mixed with blueberries (300 g strawberries+100 g blueberries)
- 150 g sugar - add 50 g if the blueberries are really sour or you like your jams sweeter
Prepare ingredients - wash and remove leaves from strawberries. Cut in quarters. Wash blueberries.
Put in a pan and add sugar.
The pan needs to be half full. You need space for the jam to boil.
On high heat, bring to a boil. Reduce heat to medium.
Boil 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.