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Jam and marmalade with the flavours of summer
Capture the flavours of delicious summer fruits and berries, and make your own jam and marmalade. Perfect for a summer breakfast in the sunshine, or to give as presents at summertime gatherings. Strawberries, raspberries, plums, peaches or blackcurrants… you can use almost any fruits or berries.
Below you will find recipes for Pickled cherries with chocolate, Plum marmalade with almonds, Strawberry jam with lavender, Peach Melba jam and Blackcurrant jam.
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Pickled cherries with chocolate
1 hour
Ingredients
1 kg sweet cherries or morellos
1 pack (330 g) Dansukker Jam Sugar 1+3
1 tbsp lemon juice
75 g grated dark chocolate
2 tbsp cognac (optional)
Wash and destone the cherries. Blend or chop the cherries. Mix the cherry mixture, jam sugar and lemon juice in a saucepan and boil for 4 minutes. Remove the saucepan from the heat and skim. Stir in the chocolate and cognac. Pour into scalded jars and seal tightly. Store in a cool place.
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Plum marmalade with almonds
1 hour
Ingredients
1-1½ kg plums
1 kg Dansukker Jam Sugar
2 cinnamon sticks
4 star aniseeds
200 g almonds
Scald, skin and destone the plums. Cut into small pieces. Scald and blanch the almonds. Place the plum pieces and spices in a saucepan and boil for 10 minutes, stirring regularly. Add the jam sugar and almonds, then boil for 2-3 minutes. Remove the saucepan from the heat and skim. Pour the marmalade into scalded jars and seal tightly. Refrigerate.
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Strawberry jam with lavender
30 min
Ingredients
1 kg (2 litres) strawberries
½ litre apple cider
1 kg Dansukker Jam Sugar
1-2 tbsp lavender flowers
Rinse and chop the strawberries. Place the chopped strawberries and the cider in a pan and boil uncovered for 5-6 minutes. Add the lavender flowers and jam sugar, and boil for another 3-4 minutes whilst stirring. Remove the pan from the heat and skim thoroughly. Pour into warm, thoroughly cleaned jars. Seal. Store in a cool place.
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Peach Melba jam
2 hours
Ingredients
1 kg raspberries
1 kg peaches
1 pack (1 kg) Dansukker Jam Sugar
Rinse the raspberries. Mix the raspberries with half a pack of jam sugar. Bring to the boil whilst stirring, and then allow to boil for another 2 minutes. Remove the pan from the heat and skim thoroughly.
Blanch, peel and chop the peaches into small pieces. Mix the peach pieces with the rest of the jam sugar, and boil whilst stirring for 5-10 minutes depending on how ripe the peaches are. Remove the pan from the heat and skim thoroughly. Pour a couple of centimetres of one of the jams into jars. Place in the refrigerator to cool and set.
Pour an equal amount of the other jam on top of the cold jam, and refrigerate. Repeat until the jars are full. Seal. Store in a cool place. Other fruits and berries which go well together can be used instead of raspberries and peaches.
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Blackcurrant jam
2 hours
Ingredients
2 l blackcurrants, just ripe
1 l water
2 kg Dansukker Granulated Sugar
Remove the stalks from the blackcurrants. Place them in a pan with the water, and boil for 15 minutes. Take the pan off the heat. Stir in the sugar, a little at a time. Stir continuously until the sugar has dissolved and the jam has cooled. Pour into cold, thoroughly cleaned jars. Seal. Store in a cool place.
Quick variation
Replace the granulated sugar with the same quantity of jam sugar. Mix the berries and the water in a pan, and boil for 10 minutes. Add the jam sugar and boil for another 5 minutes. Take the pan off the heat. Skim thoroughly. Pour into warm, thoroughly cleaned jars. Seal. Store in a cool place.
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More recipes
You can find more jam and marmalade recipes here »
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