Why this is called the Queen’s Jam I haven’t been able to find out. However, this jam made from equal parts blueberries and raspberries is delicious. The earliest recipe for it that I’ve been able to find is in Hemmets Kokbok, from 1903.
This jam is slightly tart and it’s wonderful on scones, your breakfast porrige as well as with black pudding eaten the Swedish way – with jam.
The Queen's Jam
This is a delightful jam, made from equal parts blueberries and raspberries. If you want it more tart, add a table spoon of lemon juice. The jam is lovely on your breakfast porrige as well as black pudding, eaten the Swedish way - with jam.
Ingredients
- 500 g blueberries fresh or frozen
- 500 g raspberries fresh or frozen
- 700 g jam or gelling sugar slightly less if you want a less sweet jam. if you can't get hold of that, use ordinary sugar and add pectin.
- 1 tbsp lemon juice optional
Instructions
- Mix berries and 2/3 of the sugar in a saucepan.
- Bring to the boil and let simmer for about 30 minutes, or until jam has thickened sufficiently.
- Bottle your jam in sterilised jars or in containers for the freezer.
Notes
For a sugarfree jam, you may use a sweetener of your choice, but you will need to add preservatives to the jam.
If you don't know how to test if your jam has thickened sufficiently, there is an excellent instruction here.
This recipe will render aproximately 500 ml of jam.