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Blueberry Cordial

Classic blueberry cordial (saft, a Nordic fruit syrup) from Erken's Stor kokebok 1914: 8 l blueberries boiled ½ hour with 2.5 l water, the juice strained, boiled ½ hour with 750 g sugar per liter and bottled in hot bottles.

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

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About the dish

From the cordial chapter of Stor kokebok (1914). Blueberry cordial was the household's winter supply of vitamins and was bottled in bottles that were corked and sealed with wax.

How to make it

  1. 1

    Boil the berries

    Boil the blueberries with the water for ½ hour.

  2. 2

    Strain the juice

    Strain the juice through a jelly bag or cloth.

  3. 3

    Measure and boil the juice

    Measure the juice and count 750 g sugar per liter. Boil the juice with the sugar over high heat for ½ hour, skimming well.

  4. 4

    Bottle it

    Lift the pot off the heat and pour the juice into clean, hot bottles. Cork them tightly and seal the corks with wax.

Changes from the original

Modern measurements and spelling in the ingredient list; the amount of sugar is given as a ratio per liter of juice (750 g per liter). Waxing the corks can be replaced with clean, sterile bottles with a tight cork/screw cap.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 705) → Modernised~90% of the text changedremovedadded
8 l. bær 2½ l. vann sukker. Bærene koker ¾ time l blåbær (rensede). 2,5 l vann. 750 g sukker (per liter ferdig saft). Kok blåbærene med vannet, vannet i ½ time.. Sil saften siles. — Saften måles, gjennom saftpose eller klede.. Mål saften og til hver l. saft tas ¾ kg. sukker; dette settes regn 750 g sukker per liter. Kok saften med sukkeret over en sterk varme i ½ time, og koker ¼ time; skummes godt, løftes skum godt.. Løft kjelen av varmen, fylles varmen og hell saften på flasker, som korkes rene, varme flasker. Kork godt igjen og lakkes. forsegl (lakk) korkene.

Note on Modernised

Moderne mål og rettskriving i ingredienslisten; sukkermengden er angitt som forhold per liter saft (750 g per liter). Lakking av korkene kan erstattes med rene, sterile flasker med tett kork/skrukork.

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Frequently asked questions

How much sugar should I use?
¾ kg sugar per liter of strained juice. The amount of sugar thus depends on how much juice you get, so measure the juice after straining.
How long should the juice boil?
Two rounds of ½ hour each: first the berries boil for ½ hour together with 2½ liters of water, then the strained juice boils with sugar for ½ hour over high heat. Count on about 1½ hours in total.
How is the juice stored?
Skim the juice well during boiling, lift it off the heat, and fill the bottles at once. The bottles are corked and sealed with wax, as was done in 1914 to keep the juice airtight and long-lasting.
How many servings does the recipe make?
The recipe is intended for about 20 servings, based on 8 liters of blueberries.

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