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Jams and marmalade

4 recipes · Canned vegetables

4 jams and marmalade recipes from the “Big Cookbook,” in the canned vegetables category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Apple Butter

    Apple butter from Erken 1914: 1 kg peeled apples cooked completely down with 2 dl water and seasoned with sugar.

  • Pumpkin butter

    Pumpkin butter from Erken's Big Cookbook (1914): pumpkin flesh boiled tender and cooked on with half as much sugar, flavored with lemon or whole ginger.

  • Carrot Butter (Carrot Preserve)

    Carrot butter from Erken 1914: carrots and lemon peel cooked tender, then cooked on with sugar and lemon juice until the preserve sets.

  • Rhubarb Butter

    Rhubarb butter from Erken 1914: 1 kg rhubarb stalks cooked down with sugar, ground ginger and lemon juice for about 2 hours into a marmalade.