Syltet frukt og bær

Candied orange peel (Erken 1914): peel soaked 4 days, pricked and boiled tender, weighed and candied in a syrup of equal parts sugar and peel over several days; the syrup is boiled down at the end and the jars tied over the next day.

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 (Erken 1914): 3 kg apples cooked tender in a syrup of 1 kg sugar, 7.5 dl water, and a vanilla bean, placed in jars, the syrup reduced 10 min and poured over cooled. Sterilized 10 min at 85 °C.

Whole preserved raspberries: 1 kg berries are layered with 1 kg sugar overnight, gently cooked 10 minutes, the berries lifted out, the juice boiled 10 minutes and poured back over the berries.

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.

Erken's cloudberry preserve: cleaned cloudberries are cooked without sugar into a mash, filled into warm jars, and sealed cold with a cognac-dipped linen cloth and a layer of melted tallow or paraffin.

Canned cloudberries: whole ripe cloudberries are placed in jars, covered with a sugar syrup of 1 liter water and 300 g sugar, 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: 1 kg cleaned rosehips are simmered soft in a syrup of 750 g sugar, 1 dl water, 1 dl red currant juice, and a vanilla bean; the rosehips are lifted out, the syrup is reduced 5–10 min and poured over before the jars are tied off.

Rosehip jam II: cleaned rosehips are blanched 10 min, brought to a boil in a syrup of 2 kg sugar and 2½ dl cooking water, lemon juice is added, and they steep for 8 days; the syrup is strained off, boiled, and poured over three times before the jam is filled into a jar. Variant with vinegar and rosewater.

Pears in lingonberry sauce (Erken 1914): 3 l lingonberries are boiled with 1 l water for half an hour and strained. Whole peeled pears (1–2 kg) are boiled tender in the juice, the juice is sweetened with 375 g per liter, boiled clear, and poured hot over the pears. Does not keep long.

Peeled pears are placed in acidulated water, filled into jars, covered with sugar syrup (400 g sugar per liter of water), and sterilized for 30 minutes at 90 °C.

Erken's pear preserves from 1914: whole peeled pears with stems are boiled tender in a syrup of 1/4 l vinegar, 1/4 l water, 2 kg sugar, and a vanilla pod. The pears are placed in citric-acid water before boiling, brought to a boil again after two days, and filled into jars.

Crab apple preserve (1914): 2 l small apples simmered 10 minutes in a brine of 1/4 l vinegar, 1 kg sugar, cinnamon, and cloves that has first boiled 20 minutes. The sauce is reduced for half an hour and poured boiling over the apples; repeated the next day.

Green preserved plums (Erken 1914): 1 kg plums steeped with 1.5 kg sugar and 3/4 dl brandy overnight, the juice boiled and the plums steeped in it, repeated over several days before the plums are jarred with boiling juice and sealed with rum-dipped paper.

Erken's candied oranges: whole oranges are striped, pricked, soaked for a day, cooked tender and placed in boiling sugar syrup (1 kg sugar, 3.75 dl water) which is brought to a boil and poured over again for several days before the syrup is reduced.

Candied lemon peel: peel without the white is soaked 8 days with daily water changes, cooked tender, and steeped in sugar syrup with a boil and 3 days' rest repeated three times. Used in baking.