Jelly

Barberry jelly from Erken (1914): crushed barberries steeped in cognac, strained, and the juice cooked with sugar about 30 minutes until the jelly sets.

Blackberry jelly from Erken's Big Cookbook (1914): blackberries and red currants steamed in a water bath, the juice boiled with dry-cooked sugar.

Clear raspberry jelly from Erken's Big Cookbook (1914): crushed raspberries stand 24 hours, the juice is strained and cooked with powdered sugar.

Apple jelly from Erken's Big Cookbook (1914): tart apples boiled tender, the juice strained and cooked with sugar and a vanilla pod until reddish.

Jelly from Erken's Big Cookbook (1914): her general method for berries and fruit, with strained juice and sugar boiled until the drop test hangs firm.

Blended jelly from Erken 1914 of 3 parts raspberries and 1 part red currants: berries juiced, boiled 8–10 minutes with sugar and poured into warm jars.

Erken's basic red currant jelly from 1914: the juice is boiled down with 1 kg sugar per liter until it sets. Tart apple juice may be added.

Rowanberry jelly from Erken 1914: rowanberries boiled with water, the juice strained and boiled about 8 minutes with 1 kg sugar per liter and skimmed.

Erken's black currant jelly (1914): berries boiled with water, the juice strained and boiled about 8 minutes with 1 kg sugar per liter, dissolved first.

Erken's gooseberry jelly (1914): 4 l berries boiled with water, the juice strained and boiled with 1 kg sugar per liter and vanilla; like redcurrant jelly.

Erken's cranberry jelly from 1914: berries steamed to juice, boiled 10 minutes with melted sugar and poured into jelly cups moistened with cognac.

Stirred lingonberry jelly from Erken 1914: lingonberries cooked 5 minutes, the juice strained and boiled, 1 kg sugar per liter stirred in scalding hot.

Lingonberry jelly II from Erken 1914: berries simmered ½ hour, the juice strained and stirred ½–1 hour with 1 kg sugar per liter and vanilla, then jarred.