Red Currant Jam / Ripssyltetøy

A simple and quick recipe for jam found on
Red Currant Jam / Ripssyltetøy

Red currant jelly is quite common here in Norway, both as a sandwich spread and for some types of dinner dishes, but I have not come across red currant jam before. On the other hand, now that I have I must say it sounds rather tempting. Slightly tart jam tasting of summer will surely be even more tempting when the the winter cold sets in – Ted

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Queen Jam / Dronningsyltetøy

A classic Norwegian jam recipe found in “Sylting og Dypfrysing”
(Jam Making and Deep-freezing) published by
Hjemmets Kokebokklubb in 1981


Back in the fifties and sixties when I was a kid most families around where we lived headed for the mountains or the woodlands to pick berries as soon as they were ripe. My family picked raspberries, lingonberries,coudberries and blueberries every year and my mom would make jams and jellies. Strawberries and apples were bought around the same time and and they ended up as jams and jellies too.

Anyone who have tasted homemade conserves like these know that they beat the shop bought stuff by a mile – Ted


The Ultimate Traditional Seville Orange Marmalade / Den Ultimate Tradisjonelle Sevilla Appelsinmarmelade

A classic recipe found on Ultimate Traditional Seville Orange Marmalade_aboutfood_post

A jar of orange marmalade always takes center stage at any breakfast table and homemade marmalade, though time consuming, is quite easy to make as you can see in this marmalade recipe.

There are endless varieties of Marmalade. How thickly you slice the peel depends on how you like it, just remember if cut too thin it will dissolve in the boiling liquid.

Use only granulated sugar for marmalade making. You do not need jam sugar as the oranges provide more than enough pectin for setting the marmalade.