Mixed Berry Jam

Mixed Berry Jam

Since we love to eat, we were excited to discover that our Danish family is filled with skilled cooks.  Not only have we been treated to delicious meals and desserts, but preserving is also a common kitchen task found around Denmark.  At this time of year (September) there are an abundance of berries lining the walkways and neighborhoods.  If one is so inclined it would be easy to go out with a bucket and pick enough for your own jam. This homemade jam is a mixed (Alliance) berry jam from our Uncle Preben – and we were lucky to get the jar to take with us AND the recipe below.



  • 500 g (red) currant

  • 500 g blackcurrant and

  • 500 g strawberry

  • 400 g – 700 g sugar

  • 1 1/2 – 2 teaspoons of gelatin (product below is a Danish product) – The amount of gelatin depends of volume of sugar. 1 1/2 – 2 teaspoons gelatin goes with 700 g sugar.



  1. Rib and rinse the Blackcurrant and (red) currents.

  2. Put the strawberries and sugar in a cooking pan – add the berries in arranged layers on top

  3. Let the mixture sit for a few hours.

  4. Bring it slowly to the boiling point and cook it for 8 – 10 minutes.

  5. Take the cooking pot from heat; skim of the jam and add the gelatin.

  6. Finally put the jam into clean, sterilized glass jars, wipe the mouths and close the lids .

  7. Enjoy with bread, pancakes or simply on a spoon!

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