Danish strawberry jam
Danish jam often seems to be a slightly softer, less ‘set’ preserve, a little more like a compote. Mum’s Danish side of the family prefer this runnier style of jam. It tastes very fresh and bright – like strawberries. And because it uses a lot less sugar and cooks for a shorter time than traditional jam, it should be stored in the fridge.
This jam would be absolutely beautiful sandwiched between two sponge cakes or in a simple trifle – jam on the bottom, thick custard on top and a layer of whipped cream and chopped nuts to finish.
Ingredients
- 2¼ cups 500 g white (granulated) sugar
- 1 vanilla bean split lengthways
- 1 lemon
Instructions
- Combine the berries and sugar in a large saucepan.
- Scrape the vanilla seeds into the pan and add the scraped pod.
- Squeeze in the lemon juice and grate in about ½ teaspoon of lemon zest.
- Bring the mixture to the boil over high heat, stirring often, then cook for about 10 minutes.
- Transfer the hot jam into sterilised jars and seal tightly.
- Once it’s cool, store the jam in the fridge.
