Strawberry-Cranberry-Blueberry Jam

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

750 g strawberries, fresh (cleaned and washed) or frozen
100 g cranberries, dried
80 g blueberries, washed
70 g lime juice (you need 2 - 3 limes for this, dependin on the size)
500 g preservin suar 2: 1

Instructions

Put all ingredients in a tall saucepan and mix a little. I took frozen strawberries and covered everything and thawed it overnight and left the juice to steep.
The next morning, puree everything with the blender, depending on how fine or chunky you want the jam. Heat while stirring until the mixture is boiling.
Now the actual cooking time of 4 minutes begins. Let the mixture boil, stirring constantly. Be careful, it can splash!
At the end of the cooking time, fill the jam to the brim in prepared, hot rinsed jars and immediately close tightly with the screw cap. The glasses do not have to be turned upside down.
The amount makes approx. 5 - 6 jars of jam, depending on the size.
The jam tastes slightly sour.
If you take fresh strawberries, cover the prepared food and let it stand for about 3 - 4 hours until some juice has formed.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.