Homemade Strawberry and Blueberry Jam

I once visited Moscow a while back and simply loved the food there. My favourite was the blini (Russian pancake) with homemade gooseberry jam. Thanks to my friend’s grandmother, I learned how to make the jam. Russian jam is slightly more liquidy than the normal jam you get in the store. You can thicken the consistency by adjusting the amount of water used and the cooking duration. Because the original recipe used 1 kg of sugar to 1 kg of fruit, I had to make some changes because it was far too sweet for me. This is the easiest method I know for making jam, and you can substitute any berries you like. Bear in mind some berries like blackberries are more sour and you might need more sugar.


400g strawberries (remove leaves)
150g blueberries
50g natural cane sugar (add more if you like it sweeter)
1/2 cup water


  1. Wash the strawberries and blueberries and put into a pot with the water.

    Strawberries and Blueberries
  2. Place on low to medium fire, add in the sugar and stir continuously. The mixture will become more watery because of the juice from the berries.
  3. Keep an eye on the pot, as the mixture may boil over. Lower heat if necessary.
  4. Leave on low fire for 20 minutes, occasionally stirring.
  5. When it looks jammy, leave to cool and keep refrigerated. Great with pancakes and french toast!

Strawberry and Blueberry Jam

Note: If you like it runnier or sweeter, add more water or sugar. If you like it thicker, leave it on low fire for longer. It’s a very adaptable recipe to suit your taste. Who knew making jam would be so easy!


  • Reply


    November 27, 2010

    The last photo is amazing! I totally love the macro shot! Did you use an SLR camera to take it? And the jam look absolutely delicious!

    • Reply

      Sharon Moh

      December 1, 2010

      Thanks! No I actually used my point-and-shoot Canon. Works pretty well doesn’t it?

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