Christmas Calendar 2019 Day 11 - Lønnestræde's Christman Jam 2019

This evening I have making the limited edition of Lønnestrædes Christmas Jam of 2019. And it is only available in 8 x 100 ml glass jars, so when the last glass is eaten/brought my work colleagues, everyone has to wait for the Christmas of 2020, before a new portion will be created :-)

For me the Christmas Jam is the jam with the addition of something extra, which in this case is the addition of cognac at the very end of the jam making process, so you do not boil off all the alcohol.

Previous years I have been making this Christmas Jam.

Lønnestræde's Christmas Jam 2019: - 8 glasses

• 600 g berry mixture - frozen (blueberry, blackberry, red currant, raspberry and red currant
• 200 ml water
• 1 teaspoon citric acid per 1000 g jam (fruit and sugar together)
• 300 g sugar
• 7 g pectin per 1000 g jam (fruit and sugar together)
• 3 tablespoon cognac
• Potassium sorbat - optional

1. Add the frozen berry mixture together with the water and citric acid into the cooking pot.
2. Put the cooking pan on the stove, heat up the content, so the berries start to boil. 
3. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
4. Stir in the pectin, let it simmer for 3-5 minutes before adding in the sugar.
5. Add the sugar to the jam mass and stir until it is dissolved.
6. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
7. Test of set after 2-4 minutes using the flake test.
8. When the setting point is reached, remove the pan from the heat and leave it to stand for approx. 5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
9. Stir in the cognac.
10. Pour the jam into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
11. Leave the glass upright and disturbed to cool and set.
12. Store at ambient temperature.