Strawberry, Banana and Raspberry Jam

This is a simple strawberry banana and raspberry jam recipe that uses the natural pectin from the fruit to achieve the perfect jam texture.

Despite the fact that today I’m posting a jam recipe, instead of a cake, it was my birthday yesterday. The fun thing about having my birthday in Barcelona is that it’s also the eve of San Juan (Saint John’s). Everyone loves to celebrate it throwing firecrackers all night long.

After dinner, and back at my street, there was a firecracker competition going on between the owners of the restaurants in my street. On my block to be even more precise. They just love firecrackers, so to poke each other every year, they see who can do the most spectacular spectacle. Some of the firecrackers turned into fireworks amazingly enough.

Here is the winner:

Now that jam. If you look closely at my photos, you’ll realise that I like using Bonne Maman jam jars for my homemade jam. It may seem a bit obnoxious to make homemade jam and put them in commercial jam jars. BUT.

But once in a while I run out of my own jam and just haven’t got the time to make some more. Then I buy Bonne Maman jam because I like reusing their jars. I am a jar hoarder. A jar recycling queen. I keep herbs and spices in them, use them to store leftovers, make overnight oats in them, and obviously put my jam into them, just to give a few examples. So I’ll let you in on a little secret. The Bonne Maman jam jars are so good for recycling because their labels come off so easily. Just soak for a few minutes in warm water and they practically come off by themselves. No ruining your manicure scraping away for hours. So, there you go.

Are you also a jar hoarder? What do you do with your recycled jars?

Strawberry Banana Raspberry Jam homemade recipe

 Strawberry Raspberry Banana Jam homemade recipe

How to make strawberry raspberry banana jam

Strawberry, Banana and Raspberry Jam Recipe

Ingredients (makes three and a half jars)

1 kg strawberries
4 bananas
150 gr raspberries
juice of 1/2 lemon
juice of 1 orange
500 gr sugar

Wash the strawberries and raspberries thoroughly. Cut all of the green leaves and stems from the strawberries. Cut them into small pieces. I cheated by sticking them in the food processor for a few seconds. Put the bananas in the food processor for a few seconds.

Put the small pieces of strawberries and bananas into a big pot. Add the lemon and orange juice. Bring to boil. Cook and stir occasionally for about 30 minutes on medium heat. Add the sugar. Cook for about 10 minutes on medium heat. Add the raspberries. Cook and stir until all the raspberries have dissolved and then continue cooking for about another 5 minutes on low heat.

When the jam has cooled down a little, pour into sterilized jam jars and seal tightly.


Never yet in my life have I got around to buying pectin. Pectin is the stuff found in some fruits that give the jellylike consistency to jam. Some fruits have a lot, like raspberries for example. Some fruits hardly have any. There’s nothing wrong with adding pectin to your jams, as that should shorten the cooking process and thus give your jam a nice vibrant colour. But as I have no idea where to buy pectin – and have no intention of finding out either – I like to make my jams with a mix of fruity ingredients, at least one of which has plenty of pectin, to make sure that the jam sets quicker. In this jam, the raspberries are my source of pectin.

With regards to using bananas in jam, contrary to what we would instantly think, less ripe bananas are better for jam making than overripe bananas. Yes, this is contrary to banana cake baking.

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