Jordbærmarmelade, 1 liter:
750 g jordbær (eller anden frugt, evt. flere forskellige med en samlet vægt på 750 g)
375 g sukker
1 tsk rød melantin (eller anden geleringspulver hvis du ikke lige bor i DK, sørg for at undersøge pakningen, med det pulver de her har skal der en del mere i)
- Bring jorbær og sukker langsomt op til kogepunktet (evt. mens du hakker i bærene, gerne med en "kartoffel moser" hvis du ikke ønsker hele bær) og lad det koge i ca. 5 minutter
- Bland melantinen med en spsk. sukker og hæld der over jordbær blandingen
- Hæld straks marmeladen på renjorte glas der har været skyllet i Atamon. Er du et sted (som f.eks. Canada) hvor man ikke kan få Atamon, så stil glasne i ovnen ved en 125 grader C i minimum 10 minutter og tag dem ud lige inden du fylder dem med det varme marmelade og lukker låget godt til.
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Yes, I finally got the time to give you the recipie for the homemade strawberry jam :), I think there is quite to much sugar in it - but if you are comparing it to the storebrought it really isn't that bad!Strawberryjam, 1 liter:
750 g strawberries (or another fruit, you can even use different kinds with a total weight at 750 g)
375 g sugar
1 tsp "Rød melatin" (or another kind of gelling powder if you don't live in Denmark, be sure to read on the package to figure out if you need more than a teaspoon)
- Bring the strawberries and sugar slowly to the point of boiling (while you crush the strawberries (with a potato masher) if you don't want whole berries in there) and let it boil for 5 minutes.
- Add the jelling powder to the strawberry-mix
- Instantly put the jam on clean jars. Before you do this, be sure to "bake" the jars in the oven at 275 degrees F (125 C) for at least 10 minutes and take them out just before you fill them with jam and close the lid tightly.
