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Blackberry Jam

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.

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

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About the dish

One of several blackberry recipes in the preserving chapter. The method of gently steeping the berries and then boiling down the juice gives whole, clear berries in a thick syrup.

How to make it

  1. 1

    Boil the sugar syrup

    Boil the sugar and water until the syrup is clear, and skim it well.

  2. 2

    Steep the berries

    Put the berries in the syrup and let them steep gently for 5 minutes over low heat.

  3. 3

    Remove the berries

    Take the berries out with a slotted spoon and set them aside.

  4. 4

    Boil down the juice

    Let the juice boil down for about 15 minutes.

  5. 5

    Combine and fill up

    Return the berries to the juice and give it a final boil. Pour the jam into a warm crock and cover it once it is fully cooked.

Changes from the original

Measurements modernized: 1 1/4 deciliters of water given in dl. The method has been rewritten in numbered steps in modern Norwegian; the content is 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. 585) → 1949 (korrekturlest, s. 703)~45% av teksten endretfjernetlagt til
1 kg. bjørnebær 375 gr. sukker 1 1/4 ½ del. vand. vann. Sukker og vand koker, vann koker til det er klart og skummet; bærene lægges legges i, smaatrækker småtrekker i 5 minutter, tages tas op med hulslev, og saften koker ind 1/4 inn ¾ time; bærene lægges legges i og gives gis et opkok. Heldes Helles op i varm krukke. Overbindes, naar Overbindes når det er kokt. koldt.

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Frequently asked questions

How much sugar should I use for 1 kg of blackberries?
375 grams of sugar and 1 1/4 deciliters of water per kilo of blackberries, as the recipe from the Great Cookbook (1914, p. 585) specifies. That is a relatively low sugar content compared with modern recipes, so the jam turns out fresh in flavor and should be stored cold.
Why are the berries taken out of the syrup partway through?
The berries steep only 5 minutes in the sugar syrup before they are lifted out with a slotted spoon. Then the juice is boiled down for about a quarter of an hour, so it thickens, before the berries are returned and given a final boil. This way the berries hold their shape better than if everything boiled together the whole time.
How should the jam be filled and stored?
Pour the finished jam into a warm crock, and cover it only once it is cold — otherwise condensation collects under the cover.

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