How long should the blueberries boil?

The berries are boiled with the sugar while stirring for 20 minutes before being poured into bottles.

How much fruit and sugar is needed?

The recipe uses 3 1/2 kg cleaned blueberries and sugar (the amount is unclear in the original from Stor kokebok 1914, p. 585).

How are the finished blueberries preserved?

They are poured hot into bottles, which are then corked and sealed with wax to keep them airtight.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 585.

Bottled Blueberries

Bottled blueberries from Erken (1914, p. 585): 3.5 kg cleaned blueberries boiled with sugar while stirring for 20 minutes, poured into bottles that are corked and sealed with wax. The amount of sugar is illegible in the source.

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

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About the dish

A simple method of preserving blueberries in bottles, which were corked and sealed with wax to keep the air out. The amount of sugar is not legible in the surviving text.

How to make it

1
Boil the berries
Boil the cleaned berries with the sugar, stirring constantly, for 20 minutes.
2
Fill the bottles
Pour the mixture into clean bottles, cork them, and seal the corks with wax.

Changes from the original

The amount of sugar is missing from the source and is not given here; count on roughly as much sugar as in other blueberry jam if you want to try the recipe. The method has been written out in numbered steps.

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. 585) → 1949 (korrekturlest, s. 704)~32% av teksten endretfjernetlagt til

~~3 1/2~~ 3¼ kg. bær ~~...~~ ¾ kg. sukker. De rensede bær koker med sukkeret under omrøren i 20 minutter. ~~Fyldes paa~~ Fylles på flasker, korkes og lakkes.

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Frequently asked questions

How long should the blueberries boil?: The berries are boiled with the sugar while stirring for 20 minutes before being poured into bottles.
How much fruit and sugar is needed?: The recipe uses 3 1/2 kg cleaned blueberries and sugar (the amount is unclear in the original from Stor kokebok 1914, p. 585).
How are the finished blueberries preserved?: They are poured hot into bottles, which are then corked and sealed with wax to keep them airtight.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 585.

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