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20th December

At our home, pancakes are a regular thing. Mostly because I only use milk in my coffee, so it quite often expires, so before it goes sour I make pancakes with it. And what do we eat with our pancakes? Lumin Lettuhillo of course!

THE ‘LUMIN LETTUHILLO’ aka Lumi’s pancake jam

As I’ve stated before, I’ve gotten somewhat addicted to preserving, so this is the second year that I’ve been making jam like Monica every now and then. This recipe is one of my own favorites as it has EVERYTHING. I hope you all will love it too!

THE RECIPE

If you haven’t made any jams before, I recommend you study a bit before you do it. Or just go for it, you get better every time! But if this is your first time making jam, just concentrate fully, so you don’t end up with this.


INGREDIENTS: (this will make about 2l of jam)

  • 1,4kg apples, peeled & diced
  • 0,4kg frozen strawberries
  • 0,2kg frozen blueberries
  • 1kg jam sugar (or basic caster sugar and pectin for preserving)
  • juice of one lemon
  • 1 dl water

You’ll also need

  • a big kettle
  • wooden spoon
  • glass jars
  • (microwave)
  • (immersion blender)

HOW TO:

  • First, take the frozen berries from the freezer so they’ll warm up a bit.
  • Then, peel and dice the apples. I usually start with approx 2kg, which will then reduce to that 1,4-1,5kg after peeling and cleaning. Put them in the kettle and add water. Then bring to boil.
  • While the apples shimmer, measure your sugar. If the berries feel still a bit icy, warm them up in a microwave for few minutes.
  • When the apples have soften, add the berries and lemon juice. Stir and let the mixture heat up.
  • When the mixture get’s steaming but not quite boiling, add the sugar and mix well. Then bring to boil and let it slowly boil about 10 to 15 minutes. Stir every now and then so you won’t burn it.
  • Take from the stove and let cool for about 30 minutes before canning it. This will help the berries not to float to the top. If you want a smoother jam without any lumps, you can use a immersion blender to smooth it all out. I like the berries whole to I don’t usually blend it.
  • Spoon into disinfected and heated glass jars and close the lids. Let cool in a room temperature. Once they have cooled to room temperature, add your labels and then refrigerate.
  • Store in a cool, dark place, such as refrigerator. Once open, I’d say it must be used within 2 to 3 weeks but use your nose and eyes.

You can switch to any kind of berries and fruits, as long as you measure the combined weight. This one is perfect with pancakes, but I’ve done one with apples, raspberries and nectarines, which was perfect on toast and another one with apples and spices like cinnamon and nutmeg, which was great with some savory cheeses. You can basically make jam about any fruits you have on your refrigerator – just try and get your jam on!

I’d pair this jam with some cute kitchen textiles, or cheeses and gingerbreads to make a delish gift.

Questions? Comments? Let me know below!

Enjoy!

XO Lumi

This is part twenty of the 24 days of LumiWAU Xmas, which includes all kinds of christmassy diy tutorials, gift ideas for the unicorns and some super sweet deals and giveaways. Come back tomorrow noonish and you’ll find treat nro 21!