Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Barberry jelly

Barberry jelly from Erken's Stor kokebok (1914): crushed barberries steep for 1–2 days in cognac, are strained, and the juice is cooked with 1 kg sugar per liter for about 30 minutes until the jelly sets.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 584 (falt i det fri)

Be the first to rate

About the dish

Barberry (Berberis vulgaris) was common in Norwegian gardens and hedges in Erken's day, but the shrub was often eradicated because it is a host plant for grain rust. The berries are very tart and rich in acid, and therefore make a jelly that sets easily without added gelling agent.

How to make it

  1. 1

    Steep the berries in cognac

    Wash the berries, crush them, and place them in a jar. Pour the cognac over them, cover, and let stand for 1–2 days.

  2. 2

    Strain the juice

    Strain everything through a jelly bag without pressing. Measure the juice; allow 1 kg of sugar for each liter of juice.

  3. 3

    Cook the jelly

    Pour the water over the sugar in a wide pot and set it over the heat. Once the sugar has melted, add the juice.

  4. 4

    Simmer and skim

    Let the jelly simmer for about 30 minutes, skimming well the whole time. Test the jelly by dripping a little onto a cold plate — it should set once cooled.

  5. 5

    Fill the glasses

    Fill the jelly into small, clean glasses or cups and cover.

Changes from the original

Measures are converted to modern units (deciliters, grams). The amount of sugar is given based on the expected juice yield, and the old "asjet" (small plate) is replaced with a cold plate. Otherwise unchanged.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 584) → 1949 (korrekturlest, s. 702)~52% av teksten endretfjernetlagt til
1 x kg. bær 1 del. konjak konjakk sukker 2 del. vand. vann. Bærene vaskes, knuses, haves has i krukke, paaheldes konjaken, tildækkes, staar påhelles konjakken, tildekkes, står i 1 à å 2 døgn. Siles gjennem geléposen. geléeposen. Saften maales, måles, og til hver liter saft tages tas 1 kg. sukker. Sukkeret paaheldes vandet, sættes påhelles vannet, settes over ilden, varmen, og naar når sukkeret er smeltet, haves has saften i. Geleen smaakoker, Geléen småkoker, til den ved avkjøling stivner paa på en asjet. asjett. Skummes godt den hele tid. Til kokningen medgaar kokingen medgår ca. ½ ¾ time. Geleen fyldes Geléen fylles i kopper.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long must the barberries stand before straining?
The berries are washed, crushed, and placed in a jar with 1 deciliter of cognac. Covered, they stand for 1–2 days (hence the long total time) before being strained through a jelly bag.
How much sugar should I use?
The juice is measured after straining, and you allow 1 kg of sugar per liter of juice. The sugar is poured over 2 dl of water and melted over the fire before the juice is added.
How long should the jelly cook, and how do I know it is done?
The jelly simmers for about half an hour, skimmed well the whole time. It is done when a drop sets on a small plate once cooled. It is then filled into cups.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 584.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!