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Home » Chutney and Relish » Easy Homemade Strawberry and Raspberry Relish

Easy Homemade Strawberry and Raspberry Relish

Author: Karon Grieve Published : August 2018

Recipe
strawberry and raspberry relish
strawberry and raspberry relish
strawberry and raspberry relish

Strawberries and raspberries are the taste of the British summer for me. So this super easy sweet and savoury strawberry and raspberry relish was a no brainer when it came to ways to use up the harvest of luscious summer berries.

strawberry and raspberry relish in little glass bowl with spoon at side

When you think of relishes and chutney you tend to think of veggies and savoury flavours. Well my strawberry and raspberry relish brings a whole new dimension to the relish department, sweet and savoury and delicious!

strawberries in box

Ingredients for strawberry and raspberry relish

Don’t worry this isn’t just strawberries and raspberries thrown together with a bit of vinegar, oh no I’ve added some spice for heat and herbs for extra flavour.

There is black pepper, ginger and chilli in there and basil as well.

The rich jewel like colour of this relish really makes it special as well as the marvelous taste of course!

raspberries in box

 How to make strawberry and raspberry relish

It is so easy to make this relish, you just boil up all your ingredients (apart from the basil, you add that at the end just before potting up) for about an hour.

Make sure you stir the strawberry and raspberry relish now and then so it doesn’t stick to the bottom of the pan.

Then simply ladle into sterilised jars. I even have a page on how to make chutney and relish to help you along if you get stuck.

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

close up of bowl of relish

How to serve this relish

Try this sweet and savoury strawberry and raspberry relish on chicken sandwiches, alongside a cheeseboard

or with cold meats. It has that wonderful sweet and sour combination that when combined with the punch of spices really makes your taste buds dance.

Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.

How long will this relish keep?

This sweet and savoury strawberry and raspberry relish will keep for up to a year in a sealed jar in a cool dark cupboard. Once opened store in the fridge and use up within a month.

Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.

larder links

Add this relish to your store cupboard and it will jazz up your dishes in the winter when summer seems like a memory.

Looking for more strawberry recipes to make the most of the summer? Then check these out;

Easy homemade Strawberry Curd

Strawberry and Elderflower Jam

Strawberry and Salmon Salad with Spinach and Walnuts

Strawberry Sage and Red Wine Jam

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
strawberry and raspberry relish by larderlove

Strawberry and Raspberry Relish

Karon Grieve
Strawberry and raspberry relish, the perfect sweet and savoury preserve
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 25 minutes mins
Course preserves
Cuisine British
Calories 974 kcal

Ingredients
 

  • 350 g strawberries
  • 350 g raspberries
  • Zest and juice of 1 lemon
  • 160 g granulated sugar
  • 300 ml raspberry or white wine vinegar
  • ½ tsp ground black pepper
  • ½ tsp grated fresh ginger
  • pinch dried ginger
  • pinch dried chilli
  • pinch Pinch salt
  • 10 basil leaves finely chopped
Metric – US Customary

Instructions
 

  • Cook everything (apart from the basil leaves) on a high heat at a rolling boil for 1 hour
  • Add basil for last 10 mins
  • Ladle into sterilised jars (makes 3 small jars) keeps for 2 years

Nutrition

Calories: 974kcalCarbohydrates: 230gProtein: 7gFat: 3gSaturated Fat: 1gSodium: 33mgPotassium: 1213mgFiber: 30gSugar: 192gVitamin A: 374IUVitamin C: 300mgCalcium: 175mgIron: 6mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Chutney and Relish, Summer

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Comments

  1. Monique Sherstobetoff says

    July 17, 2021 at 11:54 pm

    I cant rate this as I have not made it yet. I’m wondering if I can use frozen berries for this recipe.?

    Reply
    • Karon Grieve says

      July 21, 2021 at 9:39 am

      Hi Monique
      Yes you can use frozen berries, hope you try the recipe
      K

      Reply
  2. Andrew says

    July 21, 2023 at 11:10 pm

    HI Karon – just made a version of this (adding sliced padron peppers) – I love how it tastes already but how long should i leave the jars to mature? Thanks for all the amazing recipes. I make so many of your boozy jams!

    Reply
    • Karon Grieve says

      July 24, 2023 at 10:38 am

      Hi Andrew
      You can leave it for a couple of weeks to mature but I actually use this one right away.
      K

      Reply
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