Swedish Queen’s Jam Recipe (Blueberry Raspberry Jam)

This classic Swedish preserve uses a combination of raspberries and blueberries to create a soft jam fit for a queen. You can use wild berries if you can pick your own, but frozen will work just as well. 

My best tips for making this recipe

• Weigh the ingredients for accuracy. To ensure safe preservation, maintain a 50:50 ratio of sugar to fruit by weight.
  
• Jam sugar ( also called gelling sugar) is a specialized sugar that contains added pectin and citric acid, which aids in the gelling process.
  If you don’t have jam sugar, use granulated sugar, liquid pectin, and lemon juice.
  
  
• You can use a combination of berries, wild-picked, fresh berries from the grocery store, or even frozen berries, will work perfectly for this recipe!
  
• I use equal amounts of blueberries and raspberries, but you can experiment with the quantities of each to find your favorite.
  
•  This recipe makes a large batch of jam; if you prefer a smaller amount, adjust the quantity in the recipe card below!

Method

1.If using fresh or wild berries, wash them thoroughly. Place a saucer or small plate in the refrigerator for the setting point test. 

2. Sterilize your jars and lids by washing them in hot water and drying in the oven at 320°F (160°C).

OR  boil them in water for five minutes. Remove them with tongs and leave them to drain upside down on a clean tea towel.

Avoid touching the inside of the jars or lids with your hands!

3.  Add the berries and water to the pot. Stir often as you bring the mixture to boil over medium heat and cook for 5-10 minutes until the fruit softens.

 4. Add the jam sugar (or granulated sugar, lemon juice and pectin if using). Stir until the sugar dissolves, then bring to a rolling boil over low heat. Skim off any foam that forms using a spoon.

5. Setting Point Test: To test the setting point using a cold plate, place a spoonful of jam on the plate, let it cool, and push it with your finger. If it wrinkles, the jam is ready.
Alternatively, use a food thermometer; the jam is ready at 220°F (105°C).

6. Allow the jam to cool slightly for 10 minutes to prevent the fruit from floating.

Pour the hot jam into the hot jars, filling right to the top. Seal the jars and allow them to cool completely upside down to help seal them.

Serving Suggestions

This fruity jam is delicious on hot buttered toast, jam sandwiches, Swedish pancakes, or freshly baked scones, together with a little whipped cream.
Use as a topping for oatmeal or ice cream or between cake layers of a Victoria sponge or  ‘Princess Tårta.’

Variations

• For a smoother jam, puree the fruit in a food processor or stick blender before adding it to the pot. 
  
• You can reduce the sweetness or swap out some sugar for honey to make a freezer jam. Transfer the jam to freezer-safe, airtight containers and allow to cool fully before freezing. Remember to leave some headspace for the jam to expand when frozen. Store for up to six months in the freexer and use within a few days of defrosting.