Absolute Beginner Summer Berry Jams
Summer we all have seen, a few of us believed
A few, the more aspiring, unquestionably loved
A few, the more aspiring, unquestionably loved
But Summer does not care, she goes her spacious way
As eligible as the moon, to our Temerity
As eligible as the moon, to our Temerity
The Doom to be adored, the Affluence conferred
unknown as to an Ecstasy, the Embryo endowed
-Emily Dickinson-
Summer in Sweden will be soon over. With it also the incomparable Swedish berries will soon disappear. However, there is a way to bring the flavors and colors of the summer into the wearing Scandinavian winter… jam. I often wondered why is it that in this country fruit preserves are used in virtually any dish (meat and fish included). The reason is obvious… in the nordic summer, berries are everywhere.
I was never into jam as a kid or an adult. But it feels like you are not honouring the short-lived and incredibly beautiful Swedish summer if you do not make your own jam.
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5-MINUTE STRAWBERRY JAM
1 liter (1/2 kg, 4 cups) strawberries
1 kg (5 cups) jam (jelly) sugar
1 lemon, both the juice and the grated skin
2 vanilla pods
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5-MINUTE RASPBERRY AND BLUEBERRY JAM
1 liter blueberries (1/2 kg, 4 cups)
2 liter raspberries (1 kg, 8 cups)
1 kg (5 cups) jam (jelly) sugar
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Well, the first thing you have to do is to wash your berries and discard all the ones that look overripe or even moldy. They may compromise both the taste and the safety of your jam.
Again, for safety issues, you’d better dry the berries thoroughly.
After discarding all the “bad” berries – this can take quite some time – put everything in a stainless steel pot with the sugar (and the other ingredients, for strawberry jam) and cover. Important to place the berries FIRST. My third batch burned… I had put the sugar first and just walked away. The accidental caramel took interesting shapes, though.
The most amazing part of this process is that cooking time is only… 5 minutes. This happens because jam sugar, that in US is called jelly sugar, contains pectin which makes the process incredibly fast. They also contain a preservative (which make reboiling superfluous). After removing the pot from the heat, carefully remove the foam that will have formed on the top. In case of the strawberry jam, remove the vanilla pod, open it and scratch the vanilla back into the pot. Stir.
The jam can now be put into the jars. Right, the jars. They should be washed with soap and drained/sterilized by staying 10 minutes in a 120 degrees (Celsius, 248 degrees Fahrenheit) warm oven. The jars should be still warm when filled with the jam (which should be hot) or they may break.
Drottningsylt – “Queen” raspberry-blueberry jam
Fill the jars with the jam, leaving 1 cm (1/2 inch) space from the top and rinsing well the border. Close tightly and turn upside down until cold. This should create a vacuum.
The jam is ready.
Jordgubbssylt – Strawberry jam
CONSIDERATIONS: I used not to be that much into jam… before. Home-made jam opens totally new perspectives and horizons of taste to me. I could never again live without it. Already imagine waking up in a cold winter day and spreading some of this wonderful sweet treat on a warm croissant. Or bread. Possibly home-made, too. Next year I will start earlier, not to miss one single berry. And maybe I will try the long way, with regular sugar… for now these jams are just what I needed. I feel like I finally honored summer.
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My Italian Smörgåsbord (Aka Barbara)
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Instructional jam tutorial. What a lovely way to treat amazing produce. Where I live, it is summer 9 out of 12 months.
Bravo!
thank you Laz. are there berries over there?
You make it seem so easy! Why have I put this off so long? Beautiful jam, Barbara!
Hi Veronica. Thanks for checking this out… it is indeed incredibly easy. And the end-result is so far better than what you can find in stores (even from artisan producers). Home-made jam forever! 🙂
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