Black sugar banana jam with sesame seeds

Haven’t tried black sugar yet – then make this jam with banana and black sugar. Black sugar is quite common in Asian and African cooking but not that known here in Europe. Black sugar is much healthier and richer in taste than white and brown sugar. It is darker and blacker than brown sugar and filled with flavor and contains molasses, potassium, iron, calcium and other minerals.

Banana jam with black sugar
25 grams of sesame seeds
300 grams of bananas
100 grams of black sugar
Lime juice of 1 lime

Toast the sesame seeds in a pan till they turn light brown. Pour them into a bowl and set aside. Peel the bananas and mash them in a bowl. Add them to a pan with the black sugar and lime juice. Bring it to a boil– and stir in the pan. Let it simmer for about 5-10 minutes till it has the jam thickness you like. When done add the roasted sesame seed and pour the jam into sterilized jars. Allow the jam to cool off – store it in the refrigerator.

Green tomato jam – Say cheese!

Green tomato jam

For weeks the last green tomatoes had been lying in the windowsill trying to get a little sunburn – but eventually – we gave in and made this super easy green tomato jam to enjoy with a bit of cheese. It only takes 10 minutes to make – so just grab a pan and get started:

Green tomato jam
200 g of small green tomatoes
½  vanilla bean
100 g of sugar
1 cinnamon stick
The juice of half a lemon
½ dl of water

Wash the tomatoes and place them in a pan. Cut the vanilla bean in half and scrape the vanilla into the pan then add sugar, water, lemon juice and the cinnamon stick. Then let the mix cook for about 10 minutes, remember to stir in the pan often until the jam has thickened. Pour the jam into a sterilized jam glass. Serve it with cheese or on it is own on roasted rye bread with butter.

Late summer’s blackberry jam

Blackberry Jam

Blackberries –  you have been missed. Luckily, summer has been good to us here in Scandinavia – so already from July we have been able to eat delicious blackberries of the shrubs. Now we just need to preserve some of those lovely blackberries and their wonderful taste for fall and winter – and that’s done with a classic blackberry jam.

Blackberry Jam
4-6 jars
1 kg of blackberry
700 grams of cane sugar
The juice of a 1 lemon

Rinse the blackberries under the cold tap let them drip off.
Take a nice thick pan and add blackberry, sugar and lemon juice. Bring it to a boil at high temperature – and stir in the pan. Allow the berries to boil for 10-12 minutes, then remove any foam that accumulates on the surface with a spoon. Pour the jam into sterilized jars. Allow the jam to cool off – store it dark and cool.

A little tip: Always wipe off the jam from running down the jars. Then screw the caps on tight and turn the jars upside down for a short while – making sure that the lid is sealed and completely sterile.

Summer sweetness with jostaberry, blackcurrant and gooseberries

berries 2

Jostaberries, blackcurrants and gooseberries are all from the Ribes family and taste great together. Jostaberries taste as a mix between blackcurrants and gooseberries, and their bushes do not have many thorns, which is lucky for you when picking the berries. Make them into a jam with the other family members, gooseberries and blackcurrants and you will have a delicious summer jam.

Summer jam
800 grams of gooseberries
200 grams of mixed jostaberries and blackcurrants
500 grams of sugar
1 vanilla bean
The juice of one lemon
½ dl of water

Boil the berries with the water and lemon juice for 5 minutes. Cut the vanilla bean in two and scrap the vanilla into the pan. Add the sugar and cook for about 10 minutes, remember to stir in the pan often until the jam has thickened. Pour the jam on sterilized jam glasses.