Jam and marmalade with the flavours of summer

You can make jam and marmalade anytime. A big advantage of making jam yourself is that you know what’s in it. Simply take whatever's in season or in your freezer, add jam sugar, stir and boil for a couple of minutes. With this simple formula, you can produce freshly made treats to enjoy with pancakes, on a cheese platter, in a Swiss roll, etc., etc.

Cherry jam with banana, lime and vanilla

Ingredients
500 g cherries
250 g bananas
2 lemons
3 dl water
1 kg Dansukker Jam Sugar
2 tbsp Dansukker Vanilla Sugar

Rinse and pit the cherries. Peel and slice the bananas. Thoroughly rinse the lemon and grate the zest coarsely. Juice the lemon. Put the cherries, bananas, lemon zest, lemon juice and water in a saucepan, cover and simmer for 10 minutes. Add the jam sugar and boil for 2-3 minutes. Add the vanilla sugar. Remove from the heat and carefully skim off any scum. Pour into warm, sterilised jars, filling them all the way to the top. Seal with warm, sterilised lids. Store in a cool place.

Apply jelly with Calvados

Ingredients
1 kg tart apples
500 ml water
2 cinnamon sticks
2 star anises
1 tbsp Dansukker Vanilla Sugar Fairtrade
Dansukker Jelly Sugar Multi, 100 ml for each 100 mll of strained liquid
50 ml Calvados

Chop the apples and put them in a saucepan. Add the water, cinnamon and star anise. Simmer gently for 20 minutes. Strain the mixture through a jelly cloth for 15 minutes. Measure the liquid and pour back into the cleaned pan. Add the vanilla sugar and jelly sugar. Bring to the boil and simmer for 30 seconds. Add the Calvados. Carefully skim off any scum. Pour into warm, sterilised jars. Store in the refrigerator.

Plum jam with almonds

Ingredients
1 kg plums
1 kg Dansukker Jam Sugar
50 g blanched almonds
50 ml plum brandy or liqueur

Rinse, stone and chop the plums. Combine the plums and jam sugar in a saucepan and boil for 5 minutes, stirring constantly. Stir in the almonds and plum brandy or liqueur. Carefully skim off any scum. Pour into warm, sterilised jars. Fill the jars right to the top and seal with warm, sterilised lids. Store in a cool place.

Rhubarb and strawberry jam

Ingredients
750 g (1½ litre) rhubarb, trimmed and chopped
750 g (1½ litre) strawberries, hulled and chopped
Juice and grated zest of 1 lemon
1 kg Dansukker Jam Sugar
1 tbsp Dansukker Vanilla Sugar Fairtrade

Mix all the ingredients in a saucepan and leave to stand overnight. Boil for 5 minutes, stirring constantly.

Carefully skim off any scum. Pour into warm, sterilised jars. Fill the jars right to the top and seal with warm, sterilised lids. Store in a dark, cool place.

Pickled cherries with chocolate

 
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.

Pear jam with saffron and chilli

 
Ingredients
1 kg ripe pears
1/2 g saffron
1 red chilli
300 ml Dansukker White Syrup
300-500 ml Dansukker Jam Sugar


Peel, core and quarter the pears. Slice them thinly and put them in a saucepan with the saffron and white syrup. Cover and simmer for 5-10 minutes. Meanwhile, rinse the chilli and chop it finely. Add the chilli and jam sugar to the saucepan and continue boiling for a further 2 minutes. Pour the jam into warm, sterilised jars. Store in a cool place. Good served with cheese or spread on toast.

Strawberry jam with lavender

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.

Peach Melba jam

 
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.

Uncooked lingonberry jam with gin

Ingredients
250 g (½ litre) lingonberries
100 g Dansukker Cane Sugar Granulated
30-45 ml gin

Put the ingredients in a bowl and stir until the sugar dissolves. Pour into warm, sterilised jars. Seal. Store in the refrigerator.

More recipes

You can find more jam and marmalade recipes here »