Syltetøy

Blackberry jam from Erken's Great Cookbook (1914, p. 585): 1 kg blackberries, 375 g sugar, and 1.25 dl water. The berries steep for 5 minutes in a clear sugar syrup, are taken out, the juice is boiled down for 15 minutes, the berries are returned and given a final boil before being filled into a warm crock.

Double recipe from 1914: 7 l blueberries and 7 l gooseberries boiled with 7 l water, 3 kg sugar, cinnamon, and cloves; the juice is strained and boiled into a bottled cordial, while the leftover berries become jam for pancakes or fruit soup.

Blueberry jam from Erken (1914, p. 585): 1 kg blueberries, 1 kg sugar, and 1 dl water. Sugar and water are melted over low heat, the berries added and boiled until clear while the pot is shaken; the jam is skimmed in a dish and put into jars that are tied over at once.

Strawberry Jam II from Schønberg Erken 1914: 1 kg strawberries sprinkled with 750 g caster sugar overnight, boiled gently 15 min, the berries filled into warm jars, the juice reduced 15 min and poured over, with 1 tsp cognac on top of each jar.

Classic cherry jam from Schønberg Erken 1914: 2 kg cherries, 2.5 kg sugar, and 5 dl water. The berries are boiled 8 min in syrup, rested until the next day, the juice is boiled down 5 min, the berries are boiled 4 min with the cracked cherry kernels, and the jam is filled hot into jars.

Stirred wild strawberries (Erken 1914): 1 kg berries and 1 kg fine-grained sugar are layered with 1 dl cognac, left until the next day and stirred cold for 1 hour in the same direction before being filled into jars. Uncooked jam.

Morello cherry jam (Erken 1914): 600 g sugar and 1 dl vinegar are boiled until clear and poured hot over 1 kg cleaned cherries; it stands until the next day, is brought to a boil, the berries are filled into warm jars, and the reduced syrup is poured over.

Rhubarb jam of 1 kg stalks, 750 g sugar and 2 dl water: the stalks are cut into 5 cm pieces, blanched, lifted out and steeped with the sugar until it has dissolved, so the pieces stay whole.

Red currant preserves from 1 kg currants, 1.5 kg sugar, ¼ l water, and a little vanilla: a sugar syrup is boiled and skimmed, the berries are simmered 10 min, lifted out, the juice is boiled down 10 min and poured over the berries.

Rowanberry jam I from Erken 1914: 1 kg rowanberries are placed in vinegar water, blanched 3 minutes, boiled in a syrup of 1 kg sugar, 2 dl vinegar and 2 dl water together with ½ kg pears in slices until everything is tender.

Rowanberry jam II: rowanberries picked after a frosty night are soaked in water 1½ days, boiled 10–15 min in a syrup of 1 kg sugar, 2 dl vinegar, 2 dl water with vanilla (or lemon), the berries are taken out, the syrup reduced 10 min, the berries returned and given a boil.

Uncooked stirred lingonberry jam: 5 l cleaned lingonberries stirred with 2.5 kg sugar in the same direction for 2 hours, filled into a large crock and tied over; stir around each time you take some out.

Erken's black currant jam (1914): 1.25 dl water in the pot, 1.5 kg black currants layered with 375 g sugar, simmered until no more foam forms; the berries are lifted out, the juice reduced 10 minutes, everything combined and filled into jars.

Erken's gooseberry jam (1914): 1.5 kg berries are layered with 375 g sugar, boiled 15 minutes, and ½ dl cognac is added; the berries are lifted into jars and the juice is reduced 15 minutes and poured hot over them.

A three-day preserve of green tomatoes: the tomatoes are pre-cooked in vinegar and water, peeled and cut, briefly boiled in a clear sugar syrup with vanilla and vinegar, and after resting the syrup is strained off and reduced ½ hour before being poured hot over the tomatoes in jars.

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

Lingonberry jam with apples: 5 l lingonberries layered with 2.5 kg sugar and a vanilla bean, melted over low heat, 1 l peeled cut-up apples added and cooked until tender; filled into warm, dry jars.