Strawberry and Rainier Cherry Jam
Capture the essence of summer with this vibrant Strawberry and Rainier Cherry Jam recipe, a delightful fusion of sweet strawberries and the golden-hued Rainier cherries. Bursting with bright, fruity flavors and a hint of citrus from fresh lemon juice and zest, this homemade jam is as visually stunning as it is delicious. The recipe combines simple ingredients and an easy-to-follow process to yield a luscious, spreadable jam perfect for toast, pastries, or as a topping for desserts. With a prep time of just 20 minutes and customizable consistency, this small-batch jam is a must-try for preserving the season's freshest produce.
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Recipe Information
Ingredients
- 500 grams Strawberries
- 300 grams Rainier cherries
- 400 grams Granulated sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 50 milliliters Water
Instructions
Rinse the strawberries and Rainier cherries thoroughly under cold water. Remove the stems from the strawberries and cut them into halves or quarters depending on their size.
Pit the Rainier cherries and halve them. Discard the pits.
In a large mixing bowl, combine the strawberries, cherries, granulated sugar, lemon juice, and lemon zest. Stir well and let sit for 15 minutes to allow the fruits to release their juices.
Transfer the mixture to a large, heavy-bottomed saucepan. Add the water and place the pan over medium heat.
Bring the mixture to a gentle boil, stirring frequently to prevent sticking or burning. As the fruits soften, gently mash them with a potato masher or the back of a spoon to your desired consistency.
Reduce the heat to medium-low and let the jam simmer for 30–35 minutes, stirring occasionally. Skim off any foam that forms on the surface with a spoon.
To check if the jam is ready, place a small plate in the freezer for 5 minutes. Then, spoon a small amount of the jam onto the cold plate and let it sit for a minute. If it wrinkles slightly when pushed with a finger, it’s ready. If not, continue simmering and retest every five minutes.
Once the jam reaches the desired consistency, remove it from the heat and let it cool for 5–10 minutes.
Pour the jam into sterilized jars, leaving about 1/4-inch of headspace at the top. Seal the jars tightly with lids and let them cool completely at room temperature.
Store the jam in the refrigerator for up to 3 weeks, or process the jars in a boiling water bath for longer shelf life.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 488.0 g | 177% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 466.1 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1125 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
