Marmalade

Scottish “thick marmalade” from Erken's Big Cookbook (1914): sweet and bitter oranges and lemons soaked and boiled with sugar until the gel test sets.

Orange marmalade II from Erken (1914): thinly sliced oranges and Seville oranges soaked a day, boiled tender and cooked on with sugar to the setting point.

A variant of Erken's orange marmalade in which the seeds are soaked two days in cold water and the strained water is added in the final boil for better setting.

English orange marmalade from Erken (1914): bitter oranges cut paper-thin, soaked overnight and boiled with sugar, with lemon juice at the end.

Raspberry marmalade of 1 kg berries and 1 kg sugar put on together and simmered while stirring for about 45 minutes, skimmed and poured up.

Apple porridge for the winter from Erken's Big Cookbook (1914): reduced apple purée in jars, covered with lingonberry porridge as a preservative.

Apple marmalade from the leftover pulp of apple jelly: 1 kg pulp is strained, cooked 45 min with ½ kg sugar and the juice of ½ lemon, and filled into jars.

Sugar-free apple marmalade from Erken (1914): apples pre-cooked, sieved and reduced to a firm mass, filled into jars and sealed with spirit-dipped paper.

Carrot and apple butter from Erken's Stor kokebok (1949): cooked carrots and apples simmered with sugar for 10 minutes and put in jars.

Strawberry jam I from Erken's Big Cookbook (1914): strawberries sprinkled with sugar and simmered with cognac, juice reduced, jarred under cognac paper.

Plum marmalade: 1 kg pitted plums layered with ½ kg sugar overnight, simmered 15 minutes and filled into jars.

Marmalade from Erken 1914 of raw rhubarb and cooked apple pulp with 625 g sugar, cooked smooth. Rhubarb and apple quantities are missing in the original.

Rhubarb with lemon from Erken 1914: 2 kg rhubarb, the zest and juice of 5 lemons and 1.5 kg sugar cooked down to a smooth marmalade.

Rhubarb and orange marmalade from Erken 1914: 1 liter rhubarb, 6 oranges and 750 g sugar cooked very slowly for up to 2 hours.

Erken's marmalade from 1914 of equal parts carrot strips and rhubarb with sugar and lemon; carrot and zest are pre-cooked before all is cooked smooth.

Lemon and carrot marmalade from Erken (1914): carrot strips and paper-thin lemon peel cooked in a syrup made from the carrot water, then filled into jars.

Lemon marmalade from Erken (1914): whole lemons cooked tender with changes of water, cut paper-thin and cooked in sugar syrup; a sweeter variant is given.

Tomato and apple marmalade from Erken's Stor kokebok (1949): equal parts apples and tomatoes cooked with sugar and lemon for about 1¼ hours.