Norwegian Queen Jam / Dronningsyltetøy

An old-fashioned jam recipe found on frukt.no

A fresh and very delicious jam that combines the taste of blueberries and raspberries. A great sandwich spread, but also great for cakes and desserts.

Red Currant Jam / Ripssyltetøy

A simple and quick recipe for jam found on frukt.no

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

Old-Fashioned Strawberry Preserves / Gammeldags Jordbærsyltetøy

A preserve recipe found on what was then called about.com

This quick and easy recipe for strawberry preserves is made without added pectin. It’s a vintage recipe and it makes about four half-pint jars.

A candy thermometer is recommended for the best results. There are other methods for testing the preserves. See the jelling tests below the recipe.

Alliance Jam / Alliansesyltetøy

A fancy jam recipe found on frukt.no

Making jams from different varieties of berries together is always a success. Try the mix you like the best. In this jam we used red currant, raspberry and black currant.

Jane Austen’s Black Butter Jam / Jane Austens Smørbare Syltetøy

A simple but delicious jam recipe found on Bite From The Past

The Girl who runs Bite From The Past writes: I have been dying to make this ever since I spotted it in The Jane Austen Cookbook by Maggie Black and Deirdre LeFaye.

This is the easiest jam you’ll ever make in your life-and it makes good use of leftover pieces of fruit. It’s funny to me that the instructions state this is a jam for children-probably because it’s a mixed up combination of fruit. I think it’s a wonderful addition to any biscuit or bread at tea time.

In this batch, I used strawberries, two apples that were starting to shrivel, and a couple of really ripe pears. Peel the skins off the apples and pears. You can also use peaches or plums-just be sure to blanche them first to remove the skin.

I did not can these – although you can to preserve them longer. I merely put mine in canning jars and set them in the very back of my refrigerator, where they lasted for several months!

Galia Melon Jam / Nettmelonsyltetøy

A recipe from “Sylting og Dypfrysing” (Jam Making and Deep freezing) published by Hjemmets Kokebokklubb in 1981

Galia Melon has a distinctive grid pattern on the shell. The shell has a base color that is bright yellow, and the web pattern is gray-white to almost golden brown. Galia Melon is a big and round melon with a yellow and juicy pulp. It is actually somewhat larger than all the other sugar melons and can reach a weight up to 3-4 kg. The taste is aromatic, sweet and delicious.

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Homemade Strawberry Jam / Hjemmelaget Jordbærsyltetøy

A simple straightforward Norwegian recipe for
strawberry jam found on frukt.no

Homemade is usually the best, and so it is with strawberry jam too. What’s better than waffles, French toast or fresh bread with homemade strawberry jam?

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Apricot and Lavender Compote / Aprikos og Lavendel Kompott

A recipe found on TESCOrealfood

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