Strawberry & Raspberry Limoncello Jam

Written by Scott

Grande Prairie's resident jamaholic & Vintage staffer Shari presents her latest creation: a multi-berry jam made with Limoncello

If you made the Margarita Jam, this one will be a no-brainer!  Same technique, different ingredients…


Strawberry Raspberry Limoncello Jam


2 cups strawberries

2 cups raspberries (both strawberries & raspberries can be fresh or frozen and should be crushed with a potato masher or something similar)

1/3 cup limoncello

¼ cup lemon juice

4 cups white sugar

1 57 gram boxes of pectin


Combine strawberries, raspberries, limoncello, lemon juice and pectin.  Bring to a boil over medium high heat, stirring often.  Once boiling, add sugar and stir until mixture reaches a rapid boil.  Boil for 1 minute.  Remove from heat and skim foam from top of mixture.


Add hot jam to hot, sterilized jars.  Top with sterilized lids and process in a hot water canner for 7 minutes, if using 125 ml jars, or 10 minutes, if using 250 ml jars.


Remove from canner and set aside until completely cool.


Yields six 500 ml jars. 

Last Updated on Aug142011