Marmelade

Scottish "thick marmalade" from Erken (1914): 1 kg sweet and 0.5 kg bitter oranges plus 2 lemons peeled thin, the peel slivered, the fruit sliced thin, soaked 24 hours in 4 l water, boiled 2 hours, then 3 kg sugar added and boiled on about 30 minutes until the gel test sets. Filled into jars.

Erken's orange marmalade II from Stor kokebok 1914: thinly sliced oranges and Seville oranges soaked a full day in water, boiled tender, weighed and boiled on with 1 kg sugar per kg of pulp until 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.

Erken's English orange marmalade: 7 bitter oranges cut paper-thin, soaked overnight in 1 l water, boiled 3 hours with the rest of 4 l water, then 2 hours with 2.5 kg sugar, with lemon juice at the end. Serves ice cold with macaroons.

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 (Erken 1914): apples are boiled with minimal water, passed through a sieve and reduced until the spoon stands up in the porridge, filled into warm jars and, when cold, covered with a cloth and a thick layer of 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's Stor kokebok 1914: apples are cleaned, pre-cooked 15 min under a lid, passed through a sieve, and reduced to a firm mass, filled into jars, dried in the oven, and sealed with spirit-dipped wax paper.

Strawberry Jam I from Erken 1914: cleaned strawberries are sprinkled with sugar and left until the next day, simmer for 15 minutes and are skimmed, cognac is added, the berries are lifted out and the juice is reduced for 20 minutes before everything is filled into jars with cognac-dipped paper on top.

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

Marmalade of raw rhubarb and cooked, strained apple pulp with 625 g sugar; cooked to a smooth mass and filled hot into jars. The quantities for rhubarb and apples are missing in the original print.

Rhubarb with lemon: 2 kg rhubarb, the zest and juice of 5 lemons and 1.5 kg sugar. The lemon zest is cut into fine strips and cooked tender in a little water before rhubarb, sugar and juice are added and cooked down to a smooth marmalade.

Rhubarb marmalade with orange: 1 liter finely cut rhubarb, the grated zest and finely cut flesh of 6 oranges (no pith) and 750 g sugar cooked very slowly for up to 2 hours. The orange zest may be pre-cooked for 1 hour.

Erken's marmalade of equal parts carrot strips and rhubarb with sugar and lemon; the carrot and lemon zest are pre-cooked half-tender in water before the rest is added and everything is cooked to a smooth marmalade.

Marmalade of carrot strips and paper-thin lemon peel cooked in water, a sugar syrup made from the carrot water, lemon juice, brief boiling and steeping before filling into jars.

Lemon marmalade in which whole lemons are cooked tender for two hours with changes of water, cleaned and cut paper-thin, and cooked 20 minutes in sugar syrup. Sweeter version: ½ kg lemons to 1 kg sugar.