Scandinavian jams

Scandinavian jams

By
From
Scandinavian Baking
Photographer
Columbus Leth

Jam in Denmark means a runny, fresh confection, made in the summer on the same day the berries are picked. They are just ripe-picked berries boiled with sugar in a very short time. I always store them in the refrigerator; because they have less sugar they otherwise tend to go mouldy easily. Make these at least the day before you need them! For a visual reference to the kind of texture you are aiming for, see the photos.

Raspberry and vanilla ‘jam’

Ingredients

Quantity Ingredient

Raspberry and vanilla ‘jam’

Quantity Ingredient
1 vanilla pod
1kg raspberries
500g caster sugar

Method

  1. Halve the vanilla pod lengthways and place in a pan with the raspberries and sugar. Bring to the boil, then reduce the heat and simmer for 15 minutes.
  2. Pour the hot jam into hot, sterilised jars and seal tightly. When cool, store in the refrigerator or a very cold, dark room.

Gooseberry and vanilla ‘jam’

Ingredients

Quantity Ingredient

Gooseberry and vanilla ‘jam’

Quantity Ingredient
2 vanilla pods
2kg green gooseberries, topped and tailed
800g caster sugar

Method

  1. Halve the vanilla pods lengthways and place in a pan with the gooseberries and sugar. Bring to the boil, then reduce the heat and simmer for 30 minutes.
  2. Pour the hot jam into hot, sterilised jars and seal tightly. When cool, store in the refrigerator or a very cold, dark room.

Blackcurrant ‘jam’

Ingredients

Quantity Ingredient
1kg fresh or frozen blackcurrants
600-700g caster sugar

Method

  1. Tip the berries into a large saucepan with 600g of the sugar. Bring to the boil, then reduce the heat and leave to simmer for about 10 minutes. Now taste it to see if you need to add the remaining sugar.
  2. Boil for another five minutes; the jam is done when the fruit’s natural pectin makes the jam thicken. Be careful to pay attention to the pan and don’t leave the room as, if you overcook the jam, the thickening effect will disappear and it will become runny. Pour into hot, sterilised jars and store in the refrigerator or a very cold, dark room.

Sterilising jars and bottles

  • I sterilise glass jars and bottles by pouring boiling water into each, closing them tightly and shaking them well. Pour out the water and they are ready to use.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
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