Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams

•High processing temperature reduced bioactive compounds in strawberries.•Processing temperature had no effect on bioactive compounds in raspberries.•Storage explained most of the variation in bioactive compounds in jams.•Bioactive compounds and color were more stable in raspberries than in strawberries.•Cold storage of jam is highly recommended versus storage at room temperature.