We wish you a berry Christmas


No Danish Christmas without “Pancake Puffs” æbleskiver! In December we Danes are absolutely crazy about them and it’s very much hygge and cosy. In our family we particularly eat them on advent Sundays. They are delicious with icing sugar and of course jam. Everyone has a special jam they prefer with their æbleskiver – but the majority either chooses strawberry or raspberry. We are indeed pleasers so we make a double berry jam with strawberries and raspberries so everybody is happy. It is lovely – try it out:

Pleaser Berry Jam with strawberry and raspberry
800 grams of strawberries
450 grams of raspberries
The juice of a lemon
300 grams of jam sugar
425 grams of cane sugar
A whole vanilla pod and the grains

We used frozen berries – put all the ingredients in the preserving pan and mix it with a spoon. Let it rest on the kitchen table until the juice begins to come out of the berries. Simmer the berry mix gently for 3-5 minutes to soften them and release the rest of their juices. When all the sugar has dissolved, turn up the heat. Boil for about 10 minutes till it has reached the setting point. The jam should get to the setting point when the temperature reaches 105 degrees. You can also do the setting test/”wrinkle” test with a small cool plate. Put the plate in the fridge before you begin making the jam. When testing take the preserving pan of the heat. Put a spoonful of jam on the cold plate let it cool for a minute. If the surface of the jam wrinkles then it has set, if it is still quite liquid then put the preserving pan back on the heat and boil the jam for another 3 to 5 minutes before testing again. When ready pour the jam into sterilized warm jam jars.

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