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Blackberries, Canned

Canned blackberries from Erken (1914): 2 kg of berries placed in jars, covered with a hot syrup of 500 g sugar and 1 l water, left overnight, and sterilized for 20 minutes at 80 °C.

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

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About the dish

Canning in jars at a controlled temperature was a novelty in Norwegian homes in the early 1900s, and Erken gives precise temperature figures for such "canned" berries.

How to make it

  1. 1

    Fill the jars

    Place the cleaned berries in clean jars.

  2. 2

    Boil the sugar syrup

    Bring the water and sugar to a boil to make a syrup and pour it hot over the berries.

  3. 3

    Let stand

    Set the jars aside and let them stand overnight.

  4. 4

    Sterilize

    Sterilize the jars in a water bath for 20 minutes at 80 °C (175 °F). Check the temperature with a thermometer. Cool and store cold.

Changes from the original

Measurements have been converted to modern units. The sterilizing is described in a water bath with a thermometer at 80 °C (175 °F).

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. 703)~53% av teksten endretfjernetlagt til
2 kg. bjørnebær ½ kg. sukker 1 1. vand. l. vann. De rensede bær lægges paa legges på glassene, den kokte sukkerlake heldes sukkerflake helles varm over bærene, staar står natten over. Mere bær og lake fylles på. Steriliseres derefter i 20 minutter ved 80°. Omsteriliseres ved 80° i 10 minutter.

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Frequently asked questions

How much sugar and water do I need for 2 kg of blackberries?
1/2 kg of sugar boiled with 1 liter of water into a sugar syrup.
Why does the recipe take so long (about 14 hours)?
The hot sugar syrup is poured over the berries in the jars, and they should stand overnight before sterilizing. The sterilizing itself takes only 20 minutes.
At what temperature are the jars sterilized?
At 80 °C for 20 minutes — that is, not a rolling boil, but a gentle heat treatment that keeps the berries whole.
Where does the recipe come from?
From Henriette Schønberg Erken's Great Cookbook of 1914, page 584.

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