Gelé

Barberry jelly from Erken's Stor kokebok (1914): crushed barberries steep for 1–2 days in cognac, are strained, and the juice is cooked with 1 kg sugar per liter for about 30 minutes until the jelly sets.

Blackberry jelly from Erken (1914, p. 585): 1 kg blackberries and 1 kg red currants (or 2 kg apples) steam out their juice in a covered crock in a water bath, strained overnight. Sugar is melted and cooked dry without browning, 0.5 kg of juice is poured in, and the jelly is boiled about 10 minutes before being filled into cups.

Clear raspberry jelly from 1914: crushed raspberries stand for 24 hours, the juice is strained without pressing and cooked with 1 kg powdered sugar per liter while stirring constantly, stirred for 5 minutes after cooking and filled into jelly cups.

Classic apple jelly from Erken 1914: tart apples are boiled tender in water, the juice is strained, boiled with 1 kg sugar per liter and a vanilla pod until it takes on a reddish tinge; the remaining pulp is used for apple marmalade.

Erken's general method for berry and fruit jelly: ripe berries are crushed or cooked, the juice is strained clear, sugar is dissolved before boiling, the jelly is skimmed and boiled until the drop test hangs firm. Alternatives: the juice is poured into dry-boiled sugar, or a cold-stirred jelly. Filled into warm jars and covered when cold.

A blended jelly of 3 parts raspberries and 1 part red currants: the berries are juiced in a jar, ½ kg sugar and ¼ dl water per ½ kg juice are cooked dry, the juice is added and cooked 8–10 minutes, then poured into warm jars.

Erken's basic red currant jelly recipe from 1914: currants are juiced in a jar in a water bath, the juice is strained and measured, 1 kg sugar per liter of juice is melted with a little water, and the juice is boiled down until it sets. Tart apple juice may be added.

Rowanberry jelly from Erken 1914: rowanberries are boiled with water until they release their juice, the juice is strained and measured, 1 kg sugar per liter is melted into the juice before boiling, boiled about 8 minutes and skimmed.

Erken's black currant jelly (1914): 1 kg black currants boiled with 1.5 l water, the juice strained and boiled about 8 minutes with 1 kg sugar per liter of juice; the sugar must be dissolved before it comes to a boil.

Erken's gooseberry jelly from 1914: 4 l berries are boiled with 1 l water until they fall apart, the juice is strained and boiled with 1 kg sugar per liter of juice plus 2 vanilla pods over low heat; treated like redcurrant jelly.

Erken's cranberry jelly from 1914: berries are steamed to juice in a jar in a water bath, the juice is boiled for 10 minutes with melted sugar (1 kg sugar per kg juice, melted with 2 dl water) and poured into jelly cups moistened with cognac.

Stirred lingonberry jelly: 7 l lingonberries cooked 5 min with 1 l water, the juice strained and boiled up, and 1 kg sugar per liter of juice stirred in for 5–10 minutes while the juice is scalding hot (about 2.5 kg sugar in all).

Lingonberry Jelly II: berries and water simmer ½ hour, the juice is strained and stirred without stopping with 1 kg sugar per liter of juice and a vanilla bean for ½–1 hour, filled into jars and covered the next day.