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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 704) → Modernised~75% of the text changedremovedadded
1 kg. kg bjørnebær (rensede). 1 kg. kg rips ½ kg. crushed 1¼ del. vann. De (kan erstattes med 2 kg epler). sukker (like mye sukker som saft, se fremgangsmåten). Legg de rensede bær has bærene i en krukke med lokk, som settes op lokk. Sett krukken i en gryte med koldt vann, koker kaldt vann og kok til bærene har saftet sig; helles op gitt fra seg saften.. Hell alt i sileklædet et sileklede og står la det stå til næste dag. Det smått ophuggede neste dag uten å presse.. Ha finhakket sukker settes i en gryte over varmen til sukkeret det er smeltet; koker smeltet, og kok til vannet er fordampet; fordampet. Sukkeret må ikke brunes. ½ kg. saft helles brunes.. Hell straks i, skummes under kokingen 0,5 kg saft inn i det smeltede sukkeret og kok, som regel i 10 minutter. Gryten løftes av, minutter, mens du skummer godt.. Løft gryten av varmen og fyll geléen fylles i kopper. Istedenfor geléformer eller kopper.. I stedet for rips kan tas du bruke 2 kg. epler; kg epler. Kok da bærene og eplene koker da med ¾ l. litt vann og siles; behandles ellers sil; kok geléen på samme måte med hensyn til kokingen av geléen. måte. Bærene i sileposen kan benyttes brukes til marmelade.

Note on Modernised

Mål og enheter modernisert (gram/kilo, dl). Fremgangsmåten er delt i nummererte trinn på moderne norsk. Sukkermengden er som i originalen beregnet etter saftmengden.

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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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