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How to make a Norwegian pearl jam, according to an old lady

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Posted November 06, 2019 12:03:50When we first started talking about making our own Norwegian pearl jelly, I thought we were crazy.

A few of us had seen other peoples recipes online and we thought, “I wonder if we can really do it ourselves?”

Then I came up with this simple but amazing recipe that turned out to be so delicious, it’s been on my favorite recipe list for months.

You could make the recipe ahead of time and freeze it.

The problem was that I had no idea what ingredients to use for the jelly and how to make it.

I had never made Norwegian pearl jams before and thought I had to figure it out on my own.

I made the recipe with a combination of blueberries, peaches, and apricots and a bit of sugar.

That made the jelly too thick for my liking, but you could always add more blueberries or use more apricot jam if you wanted a thicker jelly.

After I had a good amount of blueberry and peaches on hand, I decided to go with blueberries and aprilots.

I used about one pound of blue berries and three tablespoons of apricotte jam to make the jelly. 

You can also use regular peaches or even canned peaches and use less jam if your jam isn’t as thick.

Next, I had the berries and aprices chilled in the refrigerator for a couple hours.

Then, I strained the jelly from the berries in the freezer.

For the jam itself, I used a combination that was easy to follow.

I started with blueberry jam.

If you use frozen berries, you will have to adjust the amount of jam to your liking.

Once you have the jam in the fridge, you can mix the berries, apricott jam, and blueberries with the jam and sugar in a small bowl.

Place the fruit mixture in the jelly container.

Repeat the process with the remaining berries and the remaining apricote jam.

I also made a smaller batch of the jelly with half the jam instead of the whole jar and it came out the same way.

Pour the jelly into a bowl and top with fresh blueberries. Enjoy!

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