Preserved fruit and berries

Candied orange peel from Erken (1914): peel soaked and boiled tender, then candied in syrup over several days, with the syrup boiled down at the end.

Blue plums are covered with vinegar for 24 hours, the vinegar is poured off, and the plums are layered with sugar in a crock; 1 kg plums to 1/2 kg sugar.

Apple slices in vanilla syrup from Erken (1914): apples cooked tender in syrup with a vanilla bean, put in jars and sterilized 10 minutes at 85 °C.

Whole preserved raspberries from Erken's Big Cookbook (1914): berries layered with sugar overnight and gently cooked, the juice boiled down and returned.

Whole plums layered with sugar in a crock and cooked in a water bath (2 x 20–30 min) or in the oven; 2 kg plums to 1 kg sugar.

Cloudberry preserve from Erken's Big Cookbook (1914): cloudberries cooked without sugar into a mash, jarred warm and sealed cold with cognac-dipped linen.

Canned cloudberries from Erken's Big Cookbook (1914): whole ripe cloudberries in jars, covered with sugar syrup and sterilized for 20 minutes at 80 °C.

Cooked cloudberries: 1 liter of cloudberries is cooked slowly for 15 minutes with 250 g sugar, filled hot into jars, and covered immediately.

Rosehip jam I from Erken's Big Cookbook (1914): rosehips simmered soft in syrup with red currant juice and vanilla, the syrup reduced and poured over.

Rosehip jam II from Erken's Big Cookbook (1914): rosehips blanched and steeped 8 days in syrup with lemon juice; a variant uses vinegar and rosewater.

Pears in lingonberry sauce from Erken 1914: whole peeled pears boiled tender in lingonberry juice, sweetened and poured hot over them. Does not keep long.

Canned pears from Erken 1914: peeled pears in acidulated water, jarred with sugar syrup (400 g per liter of water) and sterilized 30 minutes at 90 °C.

Erken's pear preserves from 1914: whole peeled pears boiled tender in a syrup of vinegar, water, 2 kg sugar and a vanilla pod, then filled into jars.

Crab apple preserve from Erken 1914: 2 l small apples simmered in a brine of vinegar, sugar, cinnamon and cloves, poured boiling over; repeated next day.

Green preserved plums from Erken 1914: 1 kg plums steeped with sugar and brandy over several days, then jarred with boiling juice and sealed.

Candied oranges from Erken (1914): whole oranges soaked, cooked tender and placed in sugar syrup that is boiled and poured over again for several days.

Candied lemon peel from Erken's Big Cookbook (1914): peel soaked 8 days with daily water changes, cooked tender and steeped in sugar syrup; used in baking.