There are many reasons to combine different fruit together to make jam and jelly. It may be because you don’t have enough fruit for a recipe or because picking tiny little berries in the bush never amounts to enough for a batch. Maybe your partner and kids ate half the strawberries on the way back from the market. Then again some combinations are classics, these fruit have been cooked together and jarred up in jars since the beginning of jam making. This week, I’d like to explore some of these combinations.

Here is a list I have compiled of combinations I have tried or found online and will try later. (The ones without recipe links are my own creations and are signature Awesome Canning creations)

Strawberry-Rhubarb – Peach-Blueberry – Strawberry-Apricot – Bumbleberry – Wild Berry – Kiwi Daiquiri – Blueberry Ginger – Huckleberry-Raspberry – Ginger-Pear – Blackberry-HabaneroApple-Orange-Banana-Plum-Grape-Pineapple-Strawberry – Fig-Strawberry – Lychee-Green Tea – Tutti-frutti jam

Jams are so easy to make that I just follow a basic “jam making” procedure.

For example, on the lychee/green tea jam noted above I did the following:

  1. Peel, pit lychees and place in a medium saucepan. Use enough lychees so that you fill the saucepan to about a 1″ depth.
    2. Add some water so that it covers the lychees.
    3. Drop in a healthy handful of whole, green tea leaves
    4. Bring to boil, then allow to simmer until the mixture takes on a thick consistency.
    5. Remove tea leaves.
    6. Cool and refrigerate in sterlized canning jar.


If you have any other interesting combinations, I’d love to hear about them.