Last year I was all ready to make my favorite round Brunkager when Joe requested for them to be cut out into anvil shapes for his Blacksmith Christmas party. Now, I had already made up the dough with whole blanched almonds in it, so I had to shift gear for this un-traditional request. I let the dough come to room temperature and I removed the whole almonds from the dough. There were still smaller pieces of almonds mixed in, but that turned out OK for rolling out the dough. So after I made the anvil cookies for him I remembered that I have some cute animal cookie cutters and I decided just to continue on making my Brunkager into cut-out cookies instead of the traditional round. I think they turned out really kinda cute, especially the squirrels.

Brunkager cut-outs

Brunkager cut-outs

Note: In the traditional round Brunkager there are blanched almonds in the dough. If you want, you can still leave add almonds but they need to be finely chopped in order for you to roll the dough out. And I wouldn’t add too many, start with 40-50 grams and see what you think.

Anvil Brunkager

Anvil Brunkager



200 grams butter (7 ounces), at room temperature

200 grams sugar (7 ounces)

1 deciliter syrup (0.4 cup) (100 milliliter)

1 teaspoon ground ginger

3 teaspoons ground cinnamon

2 teaspoons ground cloves

325 – 350 grams flour (11.4 – 12.3 ounces)

1 teaspoon baking soda

a pinch of salt

50 grams blanched almonds, finely chopped (1.7 ounces), Optional

For the icing:

1 cup powdered sugar (110 grams)

1 tablespoon meringue powder

about 1/4 cup warm water (60 ml)


In the bowl of an stand-up mixer fitted with the paddle attachment or electrical mixer add butter and sugar and beat until smooth. Add syrup, ginger, cinnamon and cloves, mix until combined. Holding back a small amount of flour for kneading the dough, add the majority of the flour and all of the baking soda, salt and almonds (optional). Mix until combined, careful not to over-mix. Turn dough out onto working surface and using the remaining flour, knead the dough briefly until smooth.  Divide dough into two equal portions and wrap in plastic wrap. Place dough in a zip-lock bag and let dough rest in refrigerator overnight.

Remove dough from refrigerator and let dough rest on your counter for 30-40 minutes. Preheat oven to 176 degrees C (350 degrees F) and line baking sheets with parchment paper. On a lightly floured work surface roll out dough to approximately 4-5 mm (0.2 inch) thickness. Using your favorite cookie cutters, press out the cookies and using a small spatula gently lift dough onto cookie sheet. Bake in the middle of oven for 9-12 minutes. Cool on baking sheet for 2-3 minutes before moving to cooling rack. Once cookies are completely cooled, decorate with icing if desired.

To make Icing: Note – for these particular cookies I only iced along the edges of cookies. If you plan on filling in cookies with icing, I would recommend doubling the icing recipe.

In a medium bowl sift together powdered sugar and meringue powder. Add warm water in increments, while mixing with your electrical mixer. Beat on medium speed until smooth and glossy. Proper consistency is when a ribbon of icing falls into bowl and remain on surface for a few seconds. Add more confectioners sugar if icing becomes too thin. Use icing immediately or store in an airtight container covered with plastic wrap directly on the surface.

Be sure icing in completely set before storing cookies in an airtight container. It could take several hours for icing to set. Merry Christmas

Source: My Danish Kitchen

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Chocolate Chili

Chocolate Chili

Chocolate Chili

I have been improving on my chili recipe and I am really pleased with the outcome. I add just a tiny bit of soy and teriyaki sauce, but most importantly, I add chocolate which gives it a warm and slightly sweet background flavor. This recipe got big praises from my husband and son and it is now officially my “go to” chili recipe.


2 lbs (0.9 kg) ground beef

1 small onion, diced

1/2 green pepper, diced

15 oz (440 g) can tomato sauce

14 1/2 oz (428 g) can diced tomatoes

10 oz (295 g) can Rotel diced tomato and green chili, original

16 oz (473 g) can Navy beans, drained and rinsed

30-40 pieces (30 g) bittersweet chocolate chips

2 dashes soy sauce

2 dashes teriyaki sauce

a pinch of sugar

salt to taste


Dice onion and green pepper, set aside. Puree diced tomatoes, set aside. Brown meat until almost cooked thru, drain fat. Add onion and green pepper, continue to cook meat until cooked thru. Add remaining ingredients, except salt, and cook covered for 1/2 to 1 hour. Season with salt as you go. Enjoy!

Source: My Danish Kitchen

Pumpkin Cinnamon Bun

Pumpkin Cinnamon Bun

Pumpkin🎃 It wouldn’t be Fall without a pumpkin recipe. These Pumpkin Cinnamon Buns were soft and flavorful and super delicious served right out of the oven. No need to say that they were a huge hit here in our house.

Making Pumpkin Cinnamon Buns

Making Pumpkin Cinnamon Buns

The dough was a little sticky in the beginning, but after a quick kneading and adding in a little more flour, the dough was smooth as butter to work with. Once it came time to slicing the dough, it would get smooched by the knife, but no worries, just gently press it round again and place it onto your baking dish.

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns  (makes 28 servings)



1 1/2 cup milk (12 fl oz or 3 1/2 dl)

1/2 cup sugar (100 g)

1 package active dry yeast (2 1/4 tsp or 8 g)

1 cup pumpkin puree (250 g)

1/2 cup vegetable oil (4 fl oz or 1 dl)

4 1/2 cups all-purpose flour (610 g)

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 tsp salt

Remonce Filling:

5.3 oz butter (150 g)

8.8 oz dark brown sugar (250 g)

1 tablespoon cinnamon

1 teaspoon pumpkin pie spice

2.6 oz marzipan, grated (75 g)


7 oz confectioners sugar (200 g)

2-3 tablespoons cold water


Line baking sheet with parchment paper, or if you prefer, grease a baking dish with butter and set aside.

Making the dough: Sift together flour, cinnamon, nutmeg, ginger and salt, set aside. Pour milk and sugar into a large saucepan and heat until between 100-110 degrees F (37-43 degrees C). Sprinkle yeast over milk and let sit for 10 minutes. Add pumpkin and oil, stir to combine. Pour liquid into bowl of stand-mixer and on low speed add dry ingredients in increments. Mix only until combined, dough will be sticky. Place dough into a bowl and cover with a clean tea towel. Place bowl in a warm location and allow to rise for 1 hour.

Preheat oven to 350 degrees F (175 degrees C)

Making the fillling: Melt butter, brown sugar, cinnamon, pumpkin pie spice and marzipan in a small saucepan, stir to combine.

Making the rolls: When dough has doubled in size, sprinkle work surface generously with flour. Give dough a quick kneading adding more flour just until dough is no longer sticky. Roll dough out to approximately 16 by 26 inches. Spread filling out over dough. Starting at the longest length, roll dough into a log ending with seam side down. Slice dough into 3/4 to 1 inch (2 to 2.5 cm) slices and place them on baking sheet or into baking dish. Cover with tea towel and allow to rise for another 20-30 minutes. Bake in preheated oven for 25-30 minutes.

Add water in small increments to confectioners sugar, stir to combine. Sprinkle icing over hot rolls and serve warm. Enjoy!

Source: inspired by Pioneer Woman

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Flagkage - Danish Flag Cake

Flagkage – Danish Flag Cake

Dannebrog is the name of the Danish flag and it is the oldest flag in the world. According to legend, the flag had fallen from the sky during the Battle of Lyndanisse in 1219 and the flag was first recorded on a seal in 1397. Still today, the Danish flag is treasured by the Danish people and is displayed freely at any given occasion, or at no occasion at all. It was very fitting when I made this cake because it just happened to be on my fathers 75th birthday and today that I am posting this, it is my mothers birthday as well. And so “Tillykke med fødselsdagen Far og Mor”!

Making Lime Cream

Making Lime Cream

On Danish TV there is a show called Den Store Bagedyst and it’s almost exactly like the British show The Great British Baking Show, which you may have seen on American TV. Every week the show posts a challenge to the viewers to recreate a particular baked item and this Flag cake is from that challenge.

After baking, cut top of cake off to make it level, cut cake horizontally into two. Trace a 14 cm and 17 cm circle onto parchment paper. I used plates as guides.

After baking, cut top of cake off to make it level, cut cake horizontally into two. Trace a 14 cm and 17 cm circle onto parchment paper. I used plates as guides.

The biggest problem I encountered with this cake, was without a doubt, the gelatin. First, I didn’t have the gelatin sheets which the original recipe called for, so I used gelatin powder instead. Nothing wrong with gelatin powder, but it is always better to use the recommended ingredient whenever possible. As far as the conversion from gelatin sheets to gelatin powder, it is not an exact science and a controversial subject. So I did a little research and came up with this: approx 3 1/2 sheets of gelatin = 1 envelope (7 gram/envelope) gelatin powder. So in the original recipe they called for 7 1/2 sheets and I used 2 envelopes gelatin powder which I figured was close enough. The result was actually good, it was not the intended outcome, but good nonetheless. In the original recipe, after cooling the lime cream they took it out and beat it with a hand-mixer until the cream thickened up. After cooling, my cream was the right thick consistency but I still took a hand-mixer to it, and on low speed I gave it a quick mix just to loosen it up a little. Also, the process I used to dissolve the gelatin powder is not the typical way of doing it, but again, it turned out fine. And one more thing, I left the Lime cream overnight in the refrigerator.

Cutting and assembling cake.

Cutting and assembling cake.

The Flagkage was a challenging and fun project. I thought the Lime cream had a wonderful flavor and a really nice creamy consistency, I loved it. The cake was moist, yet firm enough to hold up to the cutting involved. The only complaint I have is that the cake itself could have had a little more flavor, but the Lime cream made up for it. All in all, if I was to make this cake again, I would replace the cake recipe with a Red Velvet cake recipe and then I think the overall result would be excellent.

Dannebrogskage (Flagkage) – serves 12-16


Lime filling:

14 gram unflavored gelatin powder (2 envelopes or 0.5 oz)

300 g white chocolate (10.5 oz)

2 vanilla beans

4 teaspoons sugar

1 1/2 liter heavy whipping creme (51 fl oz)

3 limes, organic (zest and juice)


1 vanilla bean

250 g sugar (8.8 oz)

10 g red food coloring, paste (0.4 oz)

250 g unsalted butter, room temperature (8.8 oz)

7 eggs, room temperature

275 g all-purpose flour (9.7 oz)

10 g cocoa powder (0.4 oz)

2 teaspoons baking powder

1 teaspoon salt

1 deciliter whole milk (3.4 fl oz)


Lime filling:

Chop white chocolate finely and place into large mixing bowl. Cut vanilla bean open lengthwise and scrape seeds out onto a cutting board. Sprinkle the 4 teaspoons of sugar over vanilla seeds and using the flat surface of your knife, press the sugar into the vanilla to separate the seeds. Place vanilla/sugar mixture into chopped white chocolate.

Place heavy whipping creme into saucepan and heat to 80 degrees C (176 degrees F), remove from heat. Pour half of creme into white chocolate and stir until chocolate in completely dissolved. Add the remaining half of the creme and stir. Sprinkle gelatin powder over the surface of warm creme and let sit for 5 minutes. Stir gelatin into creme and continue to stir for another 2 minutes, then allow creme to sit for another 3 minutes. Stir in lime zest and juice. Pour creme into a large Ziploc bag, seal and place in in refrigerator. Creme must cool down to at least 5 degrees C (41 degrees F) before assembling cake.


Spray a 23 cm (9 inch) round spring-form baking pan with baking spray. Cut out a round circle of parchment paper and place it in the bottom of pan, set aside. Preheat oven to 170 degrees C (330 degrees F).

Cut vanilla bean longways, scrape out seeds, sprinkle with a small amount of the sugar and press vanilla and sugar together to separate vanilla seeds. Place vanilla/sugar back into bowl with remaining sugar.

Beat butter, sugar/vanilla sugar and food color until light and fluffy. Add the eggs one at the time, making sure to beat very well in between each egg.

Sift together flour, cocoa powder, baking powder and salt. Gradually fold in dry ingredients, alternating with the milk until batter is homogeneous. Pour batter into baking pan and spread out evenly. Bake in preheated oven for 40 to 50 minutes. Test cake for doneness by using a wooden skewer. Skewer should come out clean when inserted deep into center of cake. Let cake cool down completely before continuing with assembly.


While cake is cooling, cut out two circle of parchment paper measuring 14 cm (5 1/2 inches) and 17 cm (6 3/4 inch).

Once the cake has cooled, cut off the slightly curved top of the cake to level the cake surface out. Then cut the cake horizontally into two even layers. We will call these two layers A and B.

Wash and dry the spring-form pan, set aside.

First take cake layer A and place it back into the clean spring-form pan. Place the 17 cm paper circle onto the center of the cake and using a small sharp knife, cut down through the cake all the way around the circle. Now place the 14 cm circle onto the center of the same cake A and cut down through the cake all the way around the circle. Remove the cake which was in between the two circle, this will form an open “ditch” or space which will later hold the lime cream. You should now have an outer ring of cake and a solid center of cake.

Leaving cake layer B on your work surface, repeat cutting out the circles and removing the excess cake to create the “ditch”. This is done the same way we did cake layer A.

Remove cold Lime cream from refrigerator. Using a hand-mixer, give Lime cream a quick little beating, careful not to over-mix. Over-mixing will cause cream to separate. The cream should have a piping consistency. Load cream into two large piping bags, one of which is fitted with a piping tip of your choice. Place bag with piping tip back into refrigerator.

Using the bag without the piping tip first, cut off tip of bag. Start by piping enough cream into the “ditch” or space between the circles of cake layer A. Then pipe a layer of cream out over the entire surface of cake layer A. Using an offset spatula, smooth out cream to the edges of spring-form pan. Carefully place the outer cake circle of cake layer B on top of cream, this forms the outer circle. Then place the center cake circle on top of the cream. Again pipe cream into the “ditch” or space between the two circles. Then pipe a thin layer of cream over the top of the cake. It is fine if you see crumbs through this layer. Place cake back into refrigerator for at least 60 minutes.

Once cake has cooled enough to where it can be moved, release spring-form and move cake to your serving platter. Using the piping bag fitted with the piping tip, start decorating your cake in whatever fashion you please. Keep cake refrigerated. Remove cake from refrigerator 20 minutes prior to serving.  Enjoy!

Source: adapted from Den Store Bagedyst

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Romkugler is a classic Danish dessert which is always on my “to indulge in” list when I go back home for a visit. I love these little balls. They used to be made from left-over cake in the bakery to avoid waste, but I imagine nowadays cakes are probably made specifically for this purpose. So next time you have some left-over cake (yeah right, who has left-over chocolate cake) toss it into the freezer, and then when your ready, make Rum Balls. Your family will love you for it.

It took me a little while to figure out the best process for making the sprinkles stick. The original recipe did not use chocolate to make the sprinkles stick, and without the chocolate, they just don’t stick very well. First I tried dipping the ball into the melted chocolate, but it was too much chocolate and it took way too many sprinkles to cover the ball. Then I simply just dipped the ball into the chocolate halfway, and used my fingers to smir a thin chocolate coating all over the ball. Then I tossed it into the sprinkles, and the sprinkles stuck perfectly to the ball. Traditionally the sprinkles are chocolate sprinkles, but it can be any kind, any color sprinkles, coconut or chopped nuts, whatever you like. You can also use real rum instead of imitation rum but I think the flavor is much better with the imitation rum.



Romkugler – Danish Rum Balls (makes approx 25)


200 g (7 oz) left-over chocolate cake

50 g (1.75 oz) marzipan

1 1/2 teaspoon unsweetened cocoa

100 g (3.5 oz) semi-sweet chocolate, divided

1 tablespoon raspberry preserves, seedless

1 tablespoon imitation rum

100 g (3.5 oz) sprinkles


Give chocolate a quick chop, divide into half (two 50 gram portions) and set aside.

Using a food processor or a hand-mixer, process left-over cake, marzipan and cocoa until crumbly. Melt the first half portion of chocolate in microwave or over a water-bath until smooth. Add melted chocolate, raspberry preserve and imitation rum to cake crumbs, mix until combined. Roll into small balls and refrigerate for 30 minutes.

Melt the second half of chocolate in microwave or over a water-bath until smooth. Take one ball at the time, dip halfway into melted chocolate and using your fingers, smear chocolate around ball to make it sticky. Toss ball into sprinkles and turn to cover with sprinkles. Repeat with remaining balls. Place balls onto a cookie sheet and refrigerate. Store in covered Tupperware container, keep refrigerated. Enjoy!

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Summer Vacation

Hummingbird (2)ewWeb



Hello everyone. It’s time for a little summer vacations here on my Danish Kitchen. I have a couple of home projects I’m working on and we’ll be making a trip up to Chicago very soon. I hope you have all been enjoying your summer so far and I’ll see you back here soon. 🌻

Ding Dong

Ding Dong

These cakes taste a lot like the famous Ding Dong, minus the chocolate covering. I must admit that the cakes were taste tested repeatedly and that they passed the “delish” mark. The chocolate cake is soft and moist and the cream is a silky Marshmallow frosting. I also added a thin layer of jam and/or Nutella which turned out really good. The cakes are pretty easy to make. I would say the only tricky thing is when you go to punch out the cake rounds, make sure to press the cutter into the cake slowly, otherwise the cake edge will tear. Store cakes in refrigerator, but for best results, remove them from the refrigerator 20-30 minutes before serving. I know you’ll really enjoy these little tasty treats.

Ding Dong

Ding Dong

Chocolate Cake (makes one 17 x 11 inch sheet cake)(43 x 28 cm)


2 cups flour (265 g or 9.3 oz)

2 cups sugar (425 g or 15 oz)

1/4 teaspoon salt

4 heaping tablespoons unsweetened cocoa (52 g or 1.8 oz)

2 sticks unsalted butter (224 g or 7.9 oz)

1 cup boiling water (236 ml or 8 fl oz)

1/2 cup buttermilk (118 ml or 4 fl oz)

2 eggs, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla extract

Marshmallow Frosting


1 cup unsalted butter, room temperature (224 g or 7.9 oz)

1 teaspoon vanilla extract

One 7 oz jar of marshmallow creme (198 g)

2 cups confectioners sugar, sifted (230 g)

2-4 tablespoons light cream

For assembly:

strawberry, apricot, raspberry jam or nutella

Maraschino Cherries


To make the cake:

Preheat oven to 350 degrees F (175 degrees C). Line a 17 x 11 inch (43 x 28 cm) baking pan with parchment paper and set aside.

In a mixing bowl combine flour, sugar and salt, set aside.

In a small saucepan melt butter. Add cocoa and stir until well blended. Heat water in microwave until boiling. Add water to butter mixture, bring to a boil and continue to boil for 30 seconds. Remove from heat. While mixing, pour hot butter mixture into flour, continue to mix until combined.

Combine buttermilk, beaten eggs, baking soda and vanilla. Pour buttermilk mixture into flour/butter mixture and stir until well combined.

Pour batter into prepared baking pan. Bake for 20 minutes. Allow to cool completely before assembling cakes.

To make frosting:

In a mixing bowl, beat butter until smooth. Beat in vanilla and marshmallow creme. With the mixer on low speed, gradually add confectioners sugar. Add cream and beat to combine. Scrape down sides of bowl. With mixer on high speed, beat creme for 3 to 5 minutes, until light and fluffy. If necessary, add more confectioner sugar or creme to get the right piping consistency.

To assemble cakes:

Use a cookie cutter of your choice (I used a mixture of 2 and 2 3/4 inch ovals [5 1/2 and 7 cm]). Once the cake has cooled completely, use your cookie cutter to punch out cake rounds. To avoid braking the cake edges, press cookie cutter into cake very slowly. Place half of cake rounds onto serving platter. Spread your favorite jam or nutella over cake and pipe frosting on top. Place second cake on top of frosting. Pipe a small amount of frosting on top of second cake and top with a cherry. Store in refrigerator. Remove from refrigerator 20-30 minutes before serving. Enjoy!

Source: Cake – Tasty Kitchen, Frosting – Joy of Baking

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Mini Quiche

Mini Quiche

If you make your own Mørdej (shortcrust or pie/tart dough), typically you’ll have a little left-over dough. What I do with that dough, is rolling it out to a thin round disc, store it in the refrigerator or freezer, until ready to use. If frozen, let them thaw in the refrigerator. Then make these wonderful little Mini Quiches. They are super tasty, can be served as appetizers, breakfast or as a side dish. You can go crazy adding pretty much whatever ingredients you like, or you can make them pretty basic, as I did here. I any case, they are delicious and make great use of that left-over dough.

Making mini quiche

Making mini quiche

Ingredients: (make a many or as few as you like)

frozen dough, thawed

egg, 1 per tart


a sprinkle of salt


Preheat oven to 375 degrees F (190 degrees C). Butter tart shells (3 1/2 inch or 9 cm) thoroughly with butter. If dough is not already rolled out, roll a small amount of dough into a thin 5 1/2 inch circle (14 cm). Fit dough inside tart shell. Line with tinfoil and beans or pie weights to prevent dough from bubbling up. Pre-bake shells in preheated oven for 10 minutes. Remove shells from oven, take off foil and pie weights and let rest while eggs are prepared.

Use 1 egg for each shell. Beat each egg with a fork. Add chives and sprinkle a little salt. Pour 1 prepared egg into each shell. Place shells onto a baking sheet and bake in preheated oven for 20-25 minutes or until center is set. Enjoy!

Source: My Danish Kitchen

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Mørdej - Shortcrust

Mørdej – Shortcrust

Shortcrust dough is very quick and easy to make and it’s used for both sweet and savory dishes (pies, tarts and quiches). This particular dough has sugar in it, so I would reserve it for a sweet dish. The process I describe here is using a food processor, but if you don’t have a food processor, the dough can also be made simply by using your hands. If you choose this method, rub the butter into the dry ingredients until it resembles breadcrumbs, working as quickly as possible to prevent the butter from heating up. Then add the egg to bring the dough together, careful not to over-work the dough. Hint: when I roll out the dough, I roll it out on a piece of cling wrap. It makes for easy lifting and moving of the rolled out dough.

Making Mørdej

Making Mørdej

Ingredients: (makes enough dough for a 9 or 11 inch pan – 23 or 28 cm)

300 grams all-purpose flour (10.5 oz)

175 grams butter, cold (6 oz)

75 grams confectioners sugar (2.6 0z)

1 egg


Place flour, butter and confectioners sugar into a food processor and process until it resembles breadcrumbs. Add egg and pulse only until dough starts to come together, careful not to over-work dough. Place dough onto your work surface and press dough into a flattened disc. Wrap dough in plastic wrap and refrigerate for at least 30 minutes or overnight.

Once ready to use, roll dough out to the desired thickness. Spray pan with baking spray and fit the dough against the bottom and sides of pan. Trim the dough even with the top of pan or fold dough into a border. Re-refrigerate dough for another 10-15 minutes before baking.

Baking time and temperature will depend on what you are filling the pie/tart with. Follow your recipe for baking time and temperature.

If you want to blind bake (pre-bake) the dough before filling it, preheat oven to 200 degrees C (400 degrees F). Place parchment paper or foil over dough, fill with rice, beans or pie weights to prevent dough from bubbling up. Bake for 20 minutes, remove paper and weights and bake for another 3-5 minutes or until golden. Cool crust before filling.

Source: adapted from Kager til Kaffen

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Strawberry Plum Jam

Strawberry Plum Jam

Strawberries! The berry that signifies the beginning of Summer. Here is a strawberry and plum jam which I made over the weekend. It is sweet and delicious but I couldn’t really appreciate the plum flavor. The strawberries turned out to be the star of this jam and I don’t mind that at all. This is Spring in a jar, which will carry me well into Fall.

How to peel a plum: cut and X, pour boiling water over and let sit 30-40 seconds, drop plums into icewater, lift peel off from the corner of the X

How to peel a plum: cut and X, pour boiling water over and let sit 30-40 seconds, drop plums into ice water, lift peel off from the corner of the X

Strawberry Plum Jam makes 6, 8 oz jars or 1/2 pint jars


650 grams fresh strawberries, cut into large dice (23 oz or 4 cups diced)

400 grams fresh red plums, large dice (6 plums)

59 milliliter fresh lemon juice (2 fl oz or 1/4 cup, approx. 1 large juicy lemon)

1000 grams sugar (35 oz)

15 grams fruit pectin (2 tablespoons)


Prepare strawberries but removing to leafy top and cut into a large dice. Peel skin off plums by first cutting an X in the top of each plum, then pour boiling water over plums, let sit for 40 seconds. Place plums into ice water, let sit for another 30 seconds or so, then using a small knife, simply pull peel off starting at the X. Cut plum meat away from the pit and cut into large dice. Set fruit aside.

Wash mason jars and lids in hot soapy water and rinse thoroughly.

To sterilize jars you can use a canning pot which comes with a wire rack, or if you don’t have a canning pot, you can use a large stock pot and place a trivet or a folded up clean towel in the bottom of the pot. Fill the pot with hot water and place clean jars upright into the water making sure they are covered by 1 inch (2.5 cm) of water. Bring water to a rolling boil over high heat. Boil for 10 minutes, then turn off heat and let jars sit in the hot water until ready to use. Note: jars must be hot when the hot jam is filled into them. Place lids and rings into a heatproof dish making sure to spread them out so they don’t clump together. Fill dish with hot water and let the lids sit in water until ready to use.

In a large cooking pot, combine strawberries, plums, lemon juice and fruit pectin. Bring fruit to a rolling boil, stirring constantly. Add sugar, return to a boil and continue cooking, while stirring constantly, for another 10 minutes. Remove fruit from heat and skim off the foam thoroughly (it makes for a pretty, clear jam). Ladle hot jam into sterilized hot jars, leaving no more that 1/4 inch headspace. Wipe rims clean with a moist paper towel and put on lids.

Place jars back into the hot water, which was used to sterilize jars. Bring water back up to a boil and process filled jars for another 10 minutes. Transfer them to a clean towel-lined surface where they can sit undisturbed 12 to 24 hours. Lids may make a popping sound as the jars cool, this is a sign of an airtight seal. Test the seals 24 hours after heat processing by pressing down on the center of each lid with your finger. If the lid does not move or pop, the jar is sealed. Label and store in a cool, dark place and refrigerate after opening.

Source: My Danish Kitchen

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