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.


Basic jam recipe

Basic jam recipe

Ingredients

With Dansukker Jam Sugar, it’s easy to make perfect jam at home. You can use any berries according to availability, preference and taste. Here are three variations on the basic recipe, depending on how big a batch you want to make and how sweet you like your jam.


2 litres of berries
1 kg Dansukker Jam Sugar

Less sweet jam
4 litres of berries
1 kg Dansukker Jam Sugar
NB: You may need to extend the cooking time for this option.

Smaller batch of jam
500 g berries
300 ml Dansukker Jam Sugar


Rinse and pick over the berries. Combine the berries (cut up any large berries) and jam sugar in a pan and boil for 3-10 minutes, depending on the type of berry. The jam should be neither too solid nor too runny. Skim off any foam thoroughly, and pour into hot, very clean jars. Seal and store in a cool place.

The recipe was made by

Dansukker

Raspberry and blueberry jam with a touch of lime

Raspberry and blueberry jam with a touch of lime

2 jars 25 minutes
Ingredients

250 g blueberries
250 g raspberries
250 g Dansukker Jam Sugar
Juice and rind of 2 untreated limes


Rinse the berries and place in a pan together with the jam sugar.
Rinse the lime and finely grate the zest into the pan.
Boil for 5-6 minutes. Skim.
Pour the jam into warm, thoroughly-cleaned jars. Seal. Store in a cool, dark place.

The recipe was made by

Dansukker

Strawberry jam with lemon and mint

Strawberry jam with lemon and mint

2 jars 25 minutes
Ingredients

500 g strawberries
250 g Dansukker Jam Sugar
Zest and juice of 1 untreated lemon
Fresh mint


Rinse and hull the berries. Chop or blend any big ones.
Put the berries in a pan together with the jam sugar and lemon. Bring to the boil and simmer for 2-5 minutes. Do a consistency test by dropping a little jam onto a cold plate to see if the consistency is right.
Remove the pan from the heat and carefully skim off any foam. Add mint leaves to the jam and stir. Pour the jam into hot, clean jars and seal immediately. Store in a cool place.

The recipe was made by

Dansukker

Fennel and pear marmalade

Fennel and pear marmalade

1 jar 30 minutes
Ingredients

2 pears
1 fennel
150 ml water
Juice of 1 lemon
250 g Dansukker Jam Sugar


Wash, peel, and core the pears and cut into thin slices. Rinse and remove the hard part of the fennel, and cut the rest into thin slices.
Add the water and juice of one lemon and boil for 10 minutes.
Add the jam sugar and boil for another 5 minutes. Skim.
Pour the marmalade into a warm, thoroughly-cleaned jar. Seal. Store in a cool, dark place.

The recipe was made by

Dansukker

Blackberry jam with gin

Blackberry jam with gin

2 jars 25 minutes
Ingredients

1 kg blackberries
300 ml water
1 kg Dansukker Jam Sugar
100 ml gin


Rinse and pick over the blackberries. Put them in a saucepan with the water, cover and boil for 10 minutes. Add the sugar and boil for 3 minutes. Stir in the gin. Remove from the heat and carefully skim off any scum. Pour the marmalade into warm, sterilised jars. Seal tightly. Store in a cool place.

The recipe was made by

Dansukker

Passion curd

Passion curd

30 minutes
Ingredients

5 passion fruits
Juice of 1 lemon
2 egg yolks
250 g Dansukker Jam Sugar
1 egg
50 butter at room temperature


Cut up the passion fruits and cut out the pulp. Place in a pan together with the juice of one lemon. Heat for about 1 minute while stirring. Pour through a fine-meshed sieve to remove the passion fruit seeds. Use a spoon to press out as much of the juice as possible.
Pour the passion fruit juice into a pan and whisk in the egg yolks, the whole egg and the jam sugar. Bring to boil while stirring constantly for about 5 minutes. Remove from the heat and add the butter a little at a time.
Pour the curd into a thoroughly-cleaned jar. Seal and store in a cool, dark place.

The recipe was made by

Dansukker

Grapefruit and strawberry marmalade

Grapefruit and strawberry marmalade

1 jar 30 minutes
Ingredients

1 large grapefruit
200 g frozen strawberries
500 g Dansukker Jam Sugar


Wash the grapefruit thoroughly. Cut into thin segments, and the thin segments into thin slices. Thaw the strawberries and cut into small pieces. Combine the grapefruit and strawberry pieces with the jam sugar in a saucepan and boil for 10-15 minutes. Carefully skim off any foam. Pour into warm, sterilised jars. Seal. Store in a cool, dark place.

The recipe was made by

Dansukker

Caramel-flavoured apple jam

Caramel-flavoured apple jam

25 minutes
Ingredients

500 g apples, e.g. Aroma
210 g Dansukker Organic Light Syrup
200 ml water
Juice of 1/2 lemon
200 g Dansukker Jam Sugar
1 tsp ground cardamom


Peel, core and chop the apples into small pieces.
Combine the apples, syrup, water and lemon juice in a saucepan and simmer for about 10 minutes, stirring constantly.
Add the jam sugar and cardamom and simmer for a further 3-6 minutes. Skim off any foam if necessary.
Pour into hot, thoroughly cleaned jars. Keep cool.

The recipe was made by

Dansukker

Watermelon and strawberry jam

Watermelon and strawberry jam

20 minutes
Ingredients

250 g watermelon
250 g strawberries
Juice of 1 lemon
300 g Dansukker Jam Sugar


Deseed the watermelon by pushing it through a sieve.
Hull and wash the strawberries.
Place in a pan and blend everything using a hand blender
Add the lemon juice and jam sugar.
Boil for 3-6 minutes or until the jam has set.
Pour into hot, thoroughly cleaned jars, seal and keep cool.

The recipe was made by

Dansukker

Raspberry jam with ginger & lime

Raspberry jam with ginger & lime

20 minutes
Ingredients

500 g raspberries
250 g Dansukker Organic Jam Sugar
3 tsp freshly grated ginger
Juice and zest of 1 washed organic lime


Rinse the berries and add jam sugar, ginger and lime.

Boil for 3–6 minutes until the desired consistency is reached.

Carefully skim off any foam and pour into warm, sterilised jars.

Seal and store in a cool place.

The recipe was made by

Dansukker

Apricot jam with blueberries and thyme

Apricot jam with blueberries and thyme

25 minutes
Ingredients

400 g fresh apricots
100 g (about 200 ml) blueberries
250 g Dansukker Jam Sugar
7 sprigs of thyme


Halve and core the apricots. Cut into small pieces and bring to the boil in a saucepan with the sugar.

Add the thyme.

Boil for 3 minutes. Add the blueberries and boil for a further minute.

Carefully skim off any foam and pour into warm, sterilised jars. Seal. Store in a cool place.


Tip
You can use dried apricots for this recipe, but soak them for about 12 hours first.

The recipe was made by

Dansukker

Strawberry jam with Sambuca

Strawberry jam with Sambuca

20 minutes
Ingredients

500 g strawberries
250 g Dansukker Jam Sugar
3 tbsp Sambuca (aniseed liqueur)


Rinse and pick over the strawberries. Blend them using a hand blender.

Combine the strawberries and sugar in a saucepan. Add the Sambuca.

Boil for 3–6 minutes until the desired consistency is reached.

Carefully skim off any foam and pour into warm, sterilised jars. Seal and store in a cool place.

The recipe was made by

Dansukker

Pickled cherries with chocolate

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.

The recipe was made by

Dansukker

Strawberry jam with balsamic vinegar and black pepper

Strawberry jam with balsamic vinegar and black pepper

20 minutes
Ingredients

500 g strawberries
250 g Dansukker Jam Sugar
4 tbsp balsamic vinegar
2-3 tsp ground black pepper


Rinse and pick over the berries.

Boil the strawberries with the jam sugar for 5 minutes.

Add balsamic vinegar and black pepper and boil for a few minutes more until the desired consistency is reached.

Carefully skim off any foam and pour into warm, sterilised jars. Seal and store in a cool place.

The recipe was made by

Dansukker

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