Sweet raspberries and sour red currants make a perfect jam combination. Perhaps you have a garden full of gooseberries, strawberries, blackcurrant or other delicious fruits and berries? It is time to use your imagination because this summer’s culinary recommendation is: Homemade jam!
If you keep the jam frozen, you can savor the fresh taste of summer all year round. Enjoy one of these vitamin bombs on a rainy autumn day or on a dark winter day.
Here are four simple and delicious jam recipes that taste absolutely divine on freshly baked rolls, as a cake filling or as ice cream topping.
Red Currant and Raspberry Jam
3.9 lbs. (1.75 kg) red currant
4.9 lbs. (2.2 kg) raspberries
3.3 lbs. (1.5 kg) sugar
Crush the red currants in a food processor, unless you want the ‘sweet n’ sour’ taste. Stir in the raspberries, sugar and CERTO (See package). Unripe red currants contain a high amount of pectin which means that the jam will get a natural thickness.
When the sugar has dissolved, pour the jam into smaller boxes and put them in the freezer. Since the jam is not boiled, it has a limited durability – therefore store in refrigerator.
2.2 lbs. (1 kg) blackcurrant
4.2 cups (1 liter) water
4.4 lbs. (2 kg) sugar
Mix blackcurrant and water in a saucepan and bring to a boil. Let it simmer for 10 minutes. Use a spoon to remove the foam. Remove pan from plate and add sugar. Stir until everything is dissolved.
Because of the high amount of sugar, you do not need to use any thickener. Cool the jam before pouring it into smaller boxes, and then freeze. You may also use sterile jars and store them in a dark and cold place.
Stirred Strawberry Jam
4.4 lbs. (2 kg) strawberries
1.1 lbs. (500 g) sugar
Clean the strawberries and remove the top. Cut them into smaller pieces. If you prefer a thicker jam, you can mash half of the berries with a hand blender or in a food processor.
Mix CERTO and sugar with the berries. Stir well until all the sugar is dissolved. Pour the jam into small boxes and store them up in the freezer. Thawed jam can be stored in the refrigerator for 4-5 days.
2.2 lbs. (1 kg) blueberries
Clean the berries. It is important to cook all the berries in the shortest cooking time. Therefore, they should be boiled in smaller portions at a time.
Bring to a boil. Stir occasionally.
When the berries are fully cooked, after approx. 8-10 min, add the sugar. Stir well and bring to a boil. All the sugar must be dissolved.
Pour the jam straight onto clean jars. They must be completely filled up, so that there is minimal air under the lid. Wipe the edges with a clean cloth.
Seal the jars immediately, turn them upside down and cool. Check if the cap is tightened. Store the jam in a dark and cool place.
Tip: Add a couple of star anise. It will give the jam a spicy and fresh taste.
Text by: Anette Broteng Christiansen
Photo: Fru Timian