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?

  • Reply


    May 20, 2014

    Strawberries & Blueberries make a wonderful comination but this is not a proper jam recipe purely because it use way to little sugar. You need the sugar to act as the preservative – not just to sweeten. This recipe may be delicious but it wont keep like normal jam. Making jam is a science and you have to know the pectin content, acid content etc. If it is too sweet for you then use lemon juice (acid) to cut across the sweetness. Strawberries are very low in pectin and the jam may not set without it being added in some form. Acid encourages the fruit to releae pectin – that is why lemon juice helps.You could also use black or redcurrants with strawberries – uqually delicious and full of pectin but only reduce your sugar if you dont intend your jam to keep.

    • Reply


      November 7, 2017

      Hi, sorry for the late reply but I haven’t been actively updating for a looooong time and didn’t see this comment till now. Thank you very much for the tips! I certainly am no expert at jam making. I didn’t want to put a lot of sugar primarily because I wanted to be more healthy. I sort of based this recipe on a jam with blini I had when I visited Moscow where it was more runny and did not set (I absolutely loved their gooseberry jam!). My friend’s grandmother gave me a rough idea of how to make it but I did cut down on the recommended amount of sugar because it was so much! I more or less stopped buying jam in shops after trying to make my own, now that I know how much sugar is needed lol!

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