Drottningsylt, or queen’s jam, is popular for delicacies such as plättar and Swedish pancakes. It also happens to be delicious for jam cookies. Trickle it over ice cream, spread it on toast… Regardless of how you choose to enjoy it, I am sure it will be a favorite.
Just as blueberry soup, this jam is made of European bilberries (blåbär) in Sweden. You can, however, use any kind of blueberry you have.
According to SAOB, the name drottningsylt is first found in Hemmets kokbok, published in 1903. This original recipe (found online) uses one kilo of raspberries, one kilo of blueberries, one kilo of sugar, and three deciliters of water.
The recipe in Hemmets kokbok notes that the queen’s jam becomes more beautiful if you boil the berries separately and mix them once they are cold. I experimented with once boiling them together and once separately. While I couldn’t notice a difference in the taste, the jam boiled in two parts had a somewhat deeper color and the berries kept their shape better. Based on this small amount of research, I’d say go ahead and boil them together to save time and hassle, unless you really want the most stunning jam possible.
The original recipe turns the water and sugar into a sugar syrup and brings the berries to a boil in the syrup 4-5 times. The jam becomes delicious, but I tend to use the quick way — just mix and boil.
How to make quick and simple Queen’s jam — drottningsylt
If you want to get fancy and boil the berries separately, use half the sugar for each berry type. Instead of making a sugar syrup, my quick version will have queen’s jam ready for your dessert ready in no time.
5 dl (2 cups) raspberries, fresh or frozen
5 dl (2 cups) blueberries or bilberries, fresh or frozen
5 dl (2 cups) sugar
1 1/4 dl (1/2 cup) water
2 tbsp lemon juice
optional: lemon or orange zest of 1/2 fruit
- If you’re using frozen berries, let them thaw. Put the berries in a large pot together with the sugar and water.
- Set the pot on medium-high heat and stir as you let it come to a boil. Add the lemon juice and lemon or orange zest, if using. Set the temperature to medium (you want the jam to still bubble) and keep stirring.
- Let it boil for 5-10 minutes as you keep stirring. You want the jam to start to look a bit gel-like on the top. Remove any foam with a spoon.
- Pour the jam into clean glass jars and seal them. Once the jam is cool, store it in the fridge.
A dash of vanilla, some lemon or orange zest, or why not a dash of rhum? Feel free to experiment to make the jam yours.
I try to eat the jam within a week. If you want the jam to last longer, add citric acid (according to the instructions on the packet). You can also freeze it without a problem.