Jams

Blackberry jam from Erken (1914): blackberries steeped in clear sugar syrup, the juice boiled down and the berries returned before filling a warm crock.

Blueberries and gooseberries from Erken's Big Cookbook (1914): a double recipe for cordial and jam; the leftover berries go into pancakes or fruit soup.

Blueberry jam from Erken (1914): blueberries boiled in sugar syrup until clear while the pot is shaken, skimmed and put into jars that are tied over.

Strawberry jam II from Erken's Big Cookbook (1914): strawberries sprinkled with powdered sugar overnight and cooked gently, jarred with juice and cognac.

Cherry jam from Erken's Big Cookbook (1914): cherries boiled in syrup and rested overnight, the juice reduced and the berries boiled with the kernels.

Stirred wild strawberries from Erken (1914): berries and sugar layered with cognac and stirred cold for 1 hour; an uncooked jam filled into jars.

Morello cherry jam from Erken's Big Cookbook (1914): sugar and vinegar boiled clear and poured over cherries, rested overnight, boiled up and jarred.

Rosehip jam III from Erken's Stor kokebok (1949): halved rosehips stand warm for four days, are mixed with sugar and jarred uncooked for cellar storage.

Rhubarb jam from Erken 1914 of 1 kg stalks, 750 g sugar and 2 dl water: the pieces are blanched and steeped with the sugar so they stay whole.

Red currant preserves from Erken 1914: 1 kg currants simmered in 1.5 kg sugar syrup with a little vanilla, the juice reduced and poured over the berries.

Rowanberry jam I from Erken 1914: rowanberries are blanched and boiled with pear slices in a syrup of sugar, vinegar and water until tender.

Rowanberry jam II from Erken 1914: rowanberries picked after a frosty night boiled in a syrup of sugar, vinegar, water and vanilla, the syrup reduced.

Uncooked stirred lingonberry jam from Erken 1914: 5 l lingonberries stirred with 2.5 kg sugar for 2 hours and filled into a large crock tied over.

Erken's black currant jam (1914): black currants layered with sugar and simmered; berries lifted out, the juice reduced, then all combined and jarred.

Erken's gooseberry jam (1914): berries layered with sugar and boiled 15 minutes with cognac; the juice is reduced and poured hot over the berries in jars.

Three-day green tomato preserve from Erken 1914: tomatoes pre-cooked in vinegar and water, steeped in vanilla syrup, the syrup reduced and poured over.

Erken's mixed preserve of 5 l lingonberries, 3 kg sugar, apples, pears and plums with vanilla and candied peel, cooked until tender and covered at once.

Lingonberry jam with apples from Erken 1914: 5 l lingonberries melted with 2.5 kg sugar and vanilla, apples cooked in until tender, filled into warm jars.

Firm lingonberry jam from Erken's Big Cookbook (1949): cleaned berries and water are brought to the boil, sugar is stirred in off the heat until cold.