Why must the juice not be pressed or wrung out?

Because the jelly should turn out clear. The berries are lightly pressed into pieces, stand for 24 hours and are strained freely – if the pulp is pressed, fruit flesh and sediment follow along and the jelly becomes cloudy.

How much sugar should I use?

1 kg powdered sugar per liter of juice. The sugar is stirred in bit by bit over low heat, and the last of the sugar is added while the jelly is at a boil.

Why is the total time so long?

The cooking itself is short; the long time (about 24 hours) is the steeping time during which the crushed berries stand before the juice is strained.

What do I do at the end?

Take the jelly off the heat, stir for 5 minutes and pour it into jelly cups (small glasses or molds).

Raspberry Jelly

Clear raspberry jelly from 1914: crushed raspberries stand for 24 hours, the juice is strained without pressing and cooked with 1 kg powdered sugar per liter while stirring constantly, stirred for 5 minutes after cooking and filled into jelly cups.

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

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About the dish

Erken's clear raspberry jelly is made without pressing the berries, so the jelly turns out perfectly bright. The technique of letting the sugar "slide" in while stirring constantly is typical of the jelly-making of the period.

How to make it

1
Let the juice drain off
Clean the berries, press them into pieces and let them stand for 24 hours. Strain off the juice without wringing or pressing on the pulp.
2
Measure the juice
Measure the juice and count 1 kg powdered sugar per liter of juice.
3
Cook the jelly
Put the juice over low heat. Stir slowly and evenly, and let the sugar slide in little by little as you stir. The last of the sugar should go in while the jelly is boiling.
4
Stir and fill
Take the jelly off the heat, stir for 5 minutes and pour it into jelly cups or clean glasses.

Changes from the original

Quantities are given as a ratio per liter of juice. "Flormelis" (powdered sugar) is kept as powdered sugar (fine-grained sugar). Jelly cups can be replaced with clean glasses.

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. 706)~29% av teksten endretfjernetlagt til

~~Bringebær melis.~~ Bærene renses, trykkes itu, ~~staar~~ står i 24 timer, siles; ~~maa~~ må ikke vrides eller presses ~~paa.~~ på. Til hver liter saft ~~tages~~ tas 1 kg. melis. Saften ~~sættes~~ settes over svak varme. Rør langsomt og jevnt og la sukkeret «gli» i litt efter litt med venstre ~~haand,~~ hånd, mens man rører med høire. Det ~~sidste~~ siste sukker skal komme i, idet ~~geleen staar~~ geléen står i koken. ~~Tages~~ Tas av varmen, røres i 5 minutter. ~~Heldes~~ Helles i gelékopper.

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Frequently asked questions

Why must the juice not be pressed or wrung out?: Because the jelly should turn out clear. The berries are lightly pressed into pieces, stand for 24 hours and are strained freely – if the pulp is pressed, fruit flesh and sediment follow along and the jelly becomes cloudy.
How much sugar should I use?: 1 kg powdered sugar per liter of juice. The sugar is stirred in bit by bit over low heat, and the last of the sugar is added while the jelly is at a boil.
Why is the total time so long?: The cooking itself is short; the long time (about 24 hours) is the steeping time during which the crushed berries stand before the juice is strained.
What do I do at the end?: Take the jelly off the heat, stir for 5 minutes and pour it into jelly cups (small glasses or molds).

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