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Blackberry Jelly

Blackberry jelly from Erken (1914, p. 585): 1 kg blackberries and 1 kg red currants (or 2 kg apples) steam out their juice in a covered crock in a water bath, strained overnight. Sugar is melted and cooked dry without browning, 0.5 kg of juice is poured in, and the jelly is boiled about 10 minutes before being filled into cups.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 585 (falt i det fri)

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About the dish

Red currants (or apples) are added for their pectin content, so the jelly sets. The berries steam out their juice in a covered crock in a water bath — a gentle method that gives clear juice.

How to make it

  1. 1

    Steam out the juice

    Place the cleaned berries in a crock with a lid. Set the crock in a pot of cold water and cook until the berries have released their juice.

  2. 2

    Strain the juice

    Pour everything into a straining cloth and let it stand until the next day without pressing.

  3. 3

    Melt the sugar

    Put finely chopped sugar in a pot over the heat until it has melted, and cook until the water has evaporated. The sugar must not brown.

  4. 4

    Boil the jelly

    Pour 0.5 kg of juice at once into the melted sugar and boil, usually for 10 minutes, skimming well.

  5. 5

    Fill into cups

    Lift the pot off the heat and fill the jelly into jelly molds or cups.

  6. 6

    Apple variation

    Instead of red currants you can use 2 kg apples. Then cook the berries and apples with a little water and strain; boil the jelly the same way. The berries in the straining bag can be used for marmalade.

Changes from the original

Measurements and units modernized (grams/kilos, dl). The method has been split into numbered steps in modern Norwegian. As in the original, the amount of sugar is calculated by the amount of juice.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 585) → 1949 (korrekturlest, s. 704)~42% av teksten endretfjernetlagt til
1 kg. bjørnebær 1 kg. ribs sukker. rips ½ kg. crushed 1¼ del. vann. De rensede bær haves has i en krukke med lok, lokk, som sættes settes op i en gryte med koldt vand, koker, vann, koker til bærene har saftet sig; heldes helles op i sileklædet og staar står til næste dag. Det smaat smått ophuggede sukker sættes settes over ilden, varmen til sukkeret er smeltet; koker, koker til vandet vannet er fordampet; maa må ikke brunes. 1/2 ½ kg. saft heldes helles straks i, skummes under kokningen kokingen som regel i 10 minutter. Gryten løftes av, og geleen fyldes geléen fylles i kopper. Istedenfor ribs rips kan tages tas 2 kg. epler; bærene og eplerne eplene koker da med litt vand ¾ l. vann og siles; behandles ellers paa på samme maate måte med hensyn til kokningen kokingen av geleen. geléen. Bærene i sileposen kan benyttes til marmelade.

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Frequently asked questions

Why are blackberries mixed with red currants?
Red currants (1 kg to 1 kg of blackberries) give the jelly its setting power, since blackberries alone are low in what makes jelly set. Alternatively you can use 2 kg apples instead of red currants; then the berries and apples are cooked with a little water before straining.
How is the juice drawn out of the berries?
The cleaned berries are placed in a crock with a lid, which is set in a pot of cold water. The water is boiled until the berries have released their juice. Then everything is poured into a straining cloth and stands until the next day — which is why the recipe takes almost a full day in all.
How long should the jelly boil?
The sugar is first melted over the fire and cooked until the water has evaporated, without browning. Then 1/2 kg of juice is poured in at once, and the jelly is skimmed while boiling, usually for 10 minutes. Then the pot is lifted off and the jelly filled into cups.
Can the remains in the straining bag be used?
Yes, the berries left in the straining bag can be used for marmalade.

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