For abelskivers, make a regular SMPM batter. Pour one tablespoon mix into each depression in the pan, then one teaspoon jam, then another tablespoon of batter. You may need to adjust the amounts depending on the exact size of your pan. Flip when the edges start to dry out. I promise, you'll get the hang of it after about a dozen.
Any kind of jam or filling would work, but I especially like my grandma's cherry jam, ginger spread or nutella. And if you want them to look extra pretty, sprinkle with powdered sugar.