How long should the mixture boil?

Berries, sugar, water, and spices are boiled together for about 1/2 hour. Then the juice is strained through a wool bag, and the juice is boiled again for about 1/4 hour before being filled into warm bottles.

What are the leftover berries used for?

The berry mass left in the bag is given a boil and filled into crocks with a thick layer of sugar over. It is covered once cold, and works best as pancake jam or for fruit soup.

What quantities and spices are used?

7 liters of blueberries, 7 liters of gooseberries, 3 kg of sugar, and 7 liters of water, plus a fairly small piece of cinnamon and 1–2 cloves.

Where does the recipe come from?

From Henriette Schønberg Erken's Great Cookbook (1914), page 586.

Blueberry and Gooseberry Cordial and Jam

Double recipe from 1914: 7 l blueberries and 7 l gooseberries boiled with 7 l water, 3 kg sugar, cinnamon, and cloves; the juice is strained and boiled into a bottled cordial, while the leftover berries become jam for pancakes or fruit soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 586 (falt i det fri)

Be the first to rate

About the dish

A thrifty double recipe: the same berry boil yields both cordial for bottling and a coarser jam from the leftover berries, meant for pancakes or fruit soup.

How to make it

1
Clean the berries
Clean the blueberries and top and tail the gooseberries.
2
Boil everything together
Boil the berries, water, sugar, cinnamon, and cloves together for 1/2 hour.
3
Strain off the juice
Pour everything into a jelly bag and let it drain until most of the juice has run off.
4
Boil and bottle the juice
Boil the juice for 1/4 hour and fill it into clean, warm bottles. Cork well.
5
Jam from the berries
Give the berries a boil, fill them into crocks, and sprinkle a thick layer of sugar over. Cover once cold. Used for pancakes or fruit soup.

Changes from the original

Modern spelling and measurements in the ingredient list. The wool bag has been modernized to a jelly bag/cloth. Covering with paper can be replaced with clean crocks with a tight lid.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 586) → 1949 (korrekturlest, s. 704)~36% av teksten endretfjernetlagt til

7 l. ~~blaabær~~ blåbær 7 l. stikkelsbær 3 kg. sukker 7 l. ~~vand~~ vann 1 ganske ~~litet~~ lite stykke kanel 1 à å 2 ~~nelliker~~ nelliker. Bærene renses og nuppes; alt koker sammen i ½ time, ~~hvorpaa~~ hvorpå det ~~heldes~~ helles i en ~~uldpose,~~ ullpose til det meste av saften er ~~rendt~~ rent av. Saften koker igjen ¼ time, ~~fyldes paa~~ fylles på varme flasker; bærene ~~faar~~ får et opkok, ~~fyldes~~ fylles i krukker, et tykt lag sukker strøes over. ~~Overbindes, naar~~ Overbindes når det er koldt; anvendes ~~bedst~~ best til ~~pandekakesyltetøi~~ pannekake syltetøi eller saftsuppe.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the mixture boil?: Berries, sugar, water, and spices are boiled together for about 1/2 hour. Then the juice is strained through a wool bag, and the juice is boiled again for about 1/4 hour before being filled into warm bottles.
What are the leftover berries used for?: The berry mass left in the bag is given a boil and filled into crocks with a thick layer of sugar over. It is covered once cold, and works best as pancake jam or for fruit soup.
What quantities and spices are used?: 7 liters of blueberries, 7 liters of gooseberries, 3 kg of sugar, and 7 liters of water, plus a fairly small piece of cinnamon and 1–2 cloves.
Where does the recipe come from?: From Henriette Schønberg Erken's Great Cookbook (1914), page 586.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!