A simple homemade black currant jam that preserves the flavor of sun-ripened berries year-round. Ingredients 2 liters black currants (svarta vinbär) 1 liter water 2 kg jam sugar (syltsocker) Instructions Prepare: Remove berries from their stems. Cook berries: Combine berries and water in a pot. Boil for 10 minutes. Add sugar: Add the jam sugar and continue cooking for 5 minutes. Finish: Remove from heat and skim off any foam. ...
Ingredients 400 ml frozen lingonberries (lingon) (4 dl) 50 ml sugar (50 g / 0.5 dl) Instructions Fill a jar with frozen lingonberries (lingon) and sugar. Let the lingonberries (lingon) thaw at room temperature. Stir occasionally until the sugar has dissolved and the lingonberries (lingon) have become juicy. Store in the refrigerator. Source: Unknown
⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick Swedish rhubarb marmalade with warming cardamom and aromatic vanilla. Perfect on toast or as a tart filling. Ingredients 500 g rhubarb 500 g jam sugar (syltsocker) 2 tsp ground cardamom, or 10-12 whole pods (crushed) 1 vanilla pod, or 1 tsp vanilla powder, or 2-4 tsp vanilla sugar Instructions Prepare: Rinse and slice the rhubarb. If using whole cardamom pods, crush them in a mortar. Combine rhubarb with jam sugar and cardamom in a saucepan. ...
⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Traditional Swedish quince marmalade (rosenkvittenmarmelad) with a beautiful pink color and floral, honey-like flavor. Perfect on toast, served with cheese, or given as a gift. Ingredients Basic Recipe 1 kg quince (rosenkvitten) 6 dl sugar or jam sugar (syltsocker) 5 dl water With Apple (alternative) 600 g quince (rosenkvitten) 400 g apples 6 dl sugar or jam sugar (syltsocker) 5 dl water (optional) 200 g finely diced apple for texture Instructions Prepare jars: Warm clean glass jars and lids in a 100°C oven for at least 15 minutes. ...
⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Salt-preserved lemons in Moroccan style. Incredibly aromatic for use in stews, pasta, salads, and more. The entire lemon is edible, including the flavorful, salty “syrup” that forms! Ingredients 1200 g organic lemons (about 10 large), plus juice from 2 additional lemons 200 g salt, preferably unrefined sea salt Instructions Rinse and scrub the lemons thoroughly. Cut two slits from the top almost through to the bottom, creating four quarters that remain attached at the base. Fill the lemons generously with salt. Pack the lemons tightly into a suitable jar (approximately 1.5 liters). Pour the remaining salt and freshly squeezed lemon juice over the packed lemons. The lemons will release more juice within a couple of days, so they don’t need to be completely covered initially. Let the jar stand at room temperature for two days, turning it several times to distribute the salt and liquid. On day three, open the jar and press down the lemons with a clean spoon so they are completely covered by liquid. Make a weight (a water-filled bag works well) and close the jar. Let stand for about one month at room temperature, preferably in a dark place. After one month, move to the refrigerator. You can start using the lemons now, but they get even better with more aging. Rinse the lemon before use if desired, as the flesh is very salty. Notes Uses: Use preserved lemons as a flavoring in stews, pasta dishes, salads, cold sauces, guacamole, or when cooking quinoa/oat groats. Anywhere lemon zest would work, you can use preserved lemons. The entire lemon is edible, including the salty “syrup” that forms! ...