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Blueberry Jam

Blueberry jam from Erken (1914, p. 585): 1 kg blueberries, 1 kg sugar, and 1 dl water. Sugar and water are melted over low heat, the berries added and boiled until clear while the pot is shaken; the jam is skimmed in a dish and put into jars that are tied over at once.

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

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About the dish

Classic blueberry jam with equal parts berries and sugar. The berries are shaken in the pot instead of being stirred, so that they keep their shape.

How to make it

  1. 1

    Prepare the berries

    Clean and rinse the berries, and let them drain on a cloth.

  2. 2

    Melt the sugar

    Put sugar and water over low heat until the sugar is melted.

  3. 3

    Boil the berries

    Add the berries, shake the pot well, and boil until the berries are clear.

  4. 4

    Skim and fill

    Pour the jam into a dish, skim it, shake it again, put it into jars, and tie them over at once.

Changes from the original

Measurements modernized (1 deciliter of water). The method has been divided into numbered steps in modern Norwegian; "low fire" is rendered as low heat.

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. 705)~36% av teksten endretfjernetlagt til
1 kg. blaabær blåbær 1 kg. sukker 1 del. vand. vann. Bærene renses, skylles og løper av paa af på et klæde; sukkeret og vandet sættes vannet settes over svak ild, varme, og naar når sukkeret er smeltet, haves has bærene i; rystes godt; — koker, koker til bærene er klare, heldes helles op i et fat, skummes, rystes igjen; lægges legges i krukker og overbindes straks.

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Frequently asked questions

What is the ratio between berries and sugar?
Equal parts: 1 kg blueberries to 1 kg sugar, plus 1 deciliter of water.
How do I proceed?
Clean and rinse the berries and let them drain on a cloth. Boil sugar and water over low heat until the sugar is melted, add the berries, and shake well. Boil until the berries are clear, pour into a dish, skim off, and shake again. Put into jars and tie over at once.
How long does it take, and how many servings does it make?
The recipe is estimated at around 50 minutes in total and makes about 20 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 585.

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