Strawberry Raspberry Jam

My garden has been flourishing with strawberries – I wanted nothing to go to waste so I made jam. I didn’t quite have 1 1/2 lbs of strawberries, so I made up the difference with raspberries from my neighbor. Feel free to do the same! Also, it should be noted that I prefer my jam a little chunky, so I only mash a bit of the fruit (with a potato masher) – mash as much or as little as you like.

Strawberry Raspberry Jam – about 2 cups
1 1/2 pounds strawberries+raspberries
1 cup sugar
1 lime, juiced

Combine the strawberries, sugar and lime in juice in a saucepan. Bring to boil over medium-high heat, then reduce to medium heat. Mash fruit with potato masher, until it has your desired fruit consistency. Simmer vigorously until fruit mixture thickens like jam, about 20 minutes.

Transfer your finished jam to a jar with a tight fitting lid, let cool to room temp, cover and refrigerate. This jam can be refrigerated for up to 3 weeks.

Enjoy! (I recommend baking the cornbread recipe I posted recently, and spreading your delightful jam all over!)

Local Cornbread

The cornbread is made with local corn meal from this wonderful place called Carriage House Farm

If you have a chance to check out their site, you can see they offer a wide variety of products, my husband loves to use their honey for his beer. They update their facebook page as to where you can find their products – we like one of the many farmer’s markets!

You can bake this in a 9inch round loaf, muffin tins, or any special molds you might have.

Local Cornbreadserves 10
2 tablespoons unsalted butter
1 cup yellow corn meal, stone-milled
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted

Preheat the oven to 425 degrees F.
If you are using 10 molds, place them on a baking sheet and divide the 2 tablespoons of unmelted butter among the molds. If you are using a loaf pan, just add the butter. Set aside.

In a large bowl combine the cornmeal, flour, sugar, baking powder, and salt. In a smaller bowl whisk together the eggs, milk and 2 tablespoons melted butter.

Pour the egg mixture into the cornmeal mixture, and stir until combined.

Place the baking sheet containing the molds into the oven and heat until butter has melted. Remove from the oven. Pour the cornbread batter into the molds or round loaf, and return to the oven. Bake for 12 minutes, or 20 minutes in round loaf.

Serve immediately.


It should be noted, that I divided all the butter among the 6 tins, melted it and poured the melted butter into a measuring cup. This process allowed me to make sure each mold was coated in butter, and it made it easy to coat them for the next batch.
Happy Cooking!