Queen's Jam - Raspberry Blueberry Jam (Drottningsylt)

5 from 10 votes

Queen's Jam - Raspberry Blueberry Jam (Drottningsylt)

This delicious Queen's jam recipe, also known as Drottningsylt, is a Swedish inspired mixed raspberry blueberry jam. Perfect as a frozen raspberry jam, I'll walk you through how to make it with or without pectin, without a thermometer and cheap ways of recycling jars.

Yields approximately 1.6kg of jam. On an average of 17g per tablespoon of jam, I work that out as 94 tablespoons in total.

Prep Time15

Cook Time15

Total Time30

Course: Condiment

Cuisine: Swedish

Keyword: blueberry, food gifts, jam, raspberry

Servings: tablespoon

Calories: 6kcal

Author: Vikkie Lee

Equipment

jam pan
Spatula
sterilized jars *see notes on what size needed
ladle
2 freezer plates or teaspoons
baking tray
Saucepan
jam thermometer

Ingredients

600 g raspberries frozen then later defrosted works too
400 g blueberries frozen then later defrosted works too
1 lemon juice *not entirely necessary for jam sugar, but it makes it fool proof
1000 g jam sugar

Metric - US Customary

Instructions

First, sterilize the jars of your choice by watching my easy tutorial here, which takes about 15 minutes from start to finish.
You'll need around:
4 x standard jam jars OR 9 x 200g jars. Although, it's best to sterilize more just in case!
Place either two small freezer safe plates or a selection of silver spoons in the freezer if not using a jam thermometer.
Add the raspberries and blueberries in the jam pan including the sugar and lemon juice and give everything a stir with a spatula.
Note: if working with frozen fruit, place in a bowl to prevent leaking and defrost overnight in the fridge and place in a jam plan including the juice and the other ingredients.
Cook on very low heat while stirring until all the sugar dissolves. This can take up to 10 minutes.
To find whether there's any grains left, run a spatula along the bottom to feel if there's any grit.
Bring the raspberry and blueberry jam mixture to a boil and keep boiling without stirring for 5 minutes and remove from the heat.
Spoon some onto a frozen plate or frozen spoon and leave to cool for a minute. Then push with your finger to see if there's any signs of wrinkles. If not, repeat boiling for another 2 minutes and test again.
Then ladel the Queens jam into hot jars, add waxed discs if you want to and screw the lids on and leave to cool completely.
Once cold, the button on the lid should go back down on its own. Although somtimes, they need pressing once and they then stay down.
Wash any dried jam on the outsides and label to give away.

Nutrition