A few months ago a colleague and I started an unofficial, fairly impromptu food sharing scheme. Ok, scheme doesn’t sound too unofficial. In reality, we both have an interest in food and we have exchanged leftovers a few times. Read more » >>
Tag archives for jam
As far as I can tell lingon berries are unique to Scandinavia and the far reaches of Alaska and northern Canada, where they are known as mountain cranberries. That’s a shame, because I think the whole world should have the chance to taste them. Read more » >>
- 2dl (1 cup) oatmeal
- 5dl (2¼ cups) water
- 1 teaspoon salt
- 1 liter (4½ cups) dewberries, rinsed and cleaned (can be replaced by blackberries)
- 7dl (3¼ cups) granulated sugar
- 1 pinch of sodium benzoate
- Boil the oatmeal, water and salt in a saucepan.
- Let simmer on low heat while stirring.
- Layer the berries and sugar in a saucepan and let the berries stand in a cool place overnight.
- Heat the pan slowly, shaking the pan now and then.
- Boil the jam on low heat for 15 minutes.
- Pull from heat and skim off.
- Mix the sodium benzoate with a bit of jam and pour into the saucepan.
- Pour into well cleaned jars and put on the lid.
- Serve with cold milk and spoon a generous spoonful of jam on top of the porridge.
- 3 eggs
- 100 g flour
- 1 tablespoon sugar
- 5-6 dl (2½-3 cups) milk
- 400g cloudberries
- 200g sugar
- Mix the eggs with the flour into a smooth batter and add the sugar, salt and milk.
- Let it sit for about 1 hour. Maybe add some more milk.
- Fry in a medium heat pan with butter.
- Put cloudberries and sugar in a pot and bring to the boil and then chill.
- Serve with whipped cream.
The golden yellow cloudberries occupy a place of honor on Swedish tables. These berries grow wild in the wetlands of northern Sweden and are a sought-after delicacy.
Are you tired of strawberries yet? There are so many more things to make then just dessert. Try a strawberry salsa – while it’s sweet from the berries, it’s savory enough to go perfectly with barbecued meat or chicken. If you’re a cilantro fan, like me, you can use that instead of parsley.
500 g strawberries
juice of half a lemon (or one lime)
2-3 tbsp finely chopped parsley
2 spring onions, thinly sliced
2 tbsp neutral oil
2 tbsp brown sugar
salt, black pepper, cayenne pepper
Clean and hull the strawberries, and cut them into small pieces. Add all ingredients in a large bowl, and stir well to combine. Place in the fridge for at least one hour to let the flavors combine.
Another great way to use up berries is by making some jam. You can use all strawberry, or a combination. I often have some red currants in my freezer, since my mother-in-law has a huge supply, and those are lovely to combine with strawberries and perhaps some raspberries for a very summery red berry jam. I like using jam sugar, which has added pectin. It’s very easy – you need the same weight of jam sugar as you have berries. You can use less sugar, but that also means the jam won’t have the same shelf life since sugar acts as a preservative. If you do use less sugar, store your jam in the freezer, in plastic containers. Move to jam jars as you thaw it.
Red Berry Jam
220 g strawberries, coarsely chopped
280 g raspberries, frozen
300 g red currants
800 g jam sugar
Mix everything in a large pot, and boil for about five minutes. Remove any scum from the top (unless your lazy like me – it’s not a crucial step, but it will improve the shelf life) and pour into clean jars. Keep cool – I keep my jars in the fridge, but they can certainly be frozen as well.