Why is no sugar needed in this marmalade?

The marmalade is preserved by cooking the apple mass completely firm and by putting the jars in the oven so that a skin forms on the surface. Then wax paper dipped in wine spirit is laid over, and the jar is tied with parchment paper. Without sugar it is more vulnerable, so tight covering and cool storage are important.

How long should the apples cook?

The apples are cooked under a lid for about 15 minutes, then rubbed through a sieve and cooked further, stirring constantly, until the mass is firm. Allow around 2 hours in total.

How do I prepare the apples?

Cut up the apples and remove the cores. Place them one at a time in cold water so they do not darken, take them up, and cook in an enameled pot. Make sure they do not burn.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 590. It was intended as a way to make use of apples that could not be stored fresh.

Apple Marmalade Without Sugar

Sugar-free apple marmalade from Erken's Stor kokebok 1914: apples are cleaned, pre-cooked 15 min under a lid, passed through a sieve, and reduced to a firm mass, filled into jars, dried in the oven, and sealed with spirit-dipped wax paper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 590 (falt i det fri)

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About the dish

Erken recommends using the surplus of apples that cannot be stored fresh for sugar-free marmalade. The method relies on long reduction, drying the surface in the oven, and sealing with spirit-dipped wax paper – common preserving practice before canning jars became widespread.

How to make it

1
Clean the apples
Cut up the apples and remove the cores. Place them one at a time in cold water so they do not darken.
2
Pre-cook
Take the apples up out of the water, put them in an enameled pot, and let them cook under a lid for 15 minutes. Make sure they do not burn.
3
Strain
Rub the apples through a sieve or pass them, and pour the purée back into the pot.
4
Reduce
Cook the marmalade, stirring constantly, until it is a firm mass.
5
Fill and dry
Pour the marmalade into jars and put them in a not-too-hot oven (about 100 °C (210 °F)) until a skin forms on the surface.
6
Seal
The next day, lay wax paper dipped in spirit over the marmalade, and tie parchment paper over the jars.

Changes from the original

The ingredient list has been structured (the original only mentions apples). Amounts are estimated for a practical batch, and wine spirit is given as pure liquor/spirit for the wax paper. Oven temperature has been quantified.

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. 590) → 1949 (korrekturlest, s. 709)~95% av teksten endretfjernetlagt til

Epler. Naar man har flere epler, end man kan opbevare i frisk tilstand, bør man koke eplemarmelade. Eplerne skjæres op, og kjernehuset tages væk; eplerne lægges efterhaanden i koldt vand. Tages op og lægges i emaljert gryte Sukker, vann og vanilje koker ~~under lok i 15 minutter; pas, at det ikke brændes. Eplerne gnides gjennem sigt, haves tilbake i gryten og kokes under stadig omrøren~~ til en ~~fast masse. Heldes i krukker; disse sættes i en~~ sirup, heri legges efterhvert de skrelte, pent opskårne epleskiver, tas op straks de er møre; de må ikke ~~for varm ovn; herved dannes der en hinde over; marmeladen belægges næste dag med vokspapir, dyppet~~ koke itu. Epleskivene legges på glass, saften koker inn i ~~vinsprit,~~ 10 minutter, avkjøles og ~~bindes~~ helles over ~~med pergamentpapir.~~ eplene. Steriliseres i 10 minutter ved 85° C. Omsteriliseres ved 85° i 10 minutter efter 24 timers forløp.

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Frequently asked questions

Why is no sugar needed in this marmalade?: The marmalade is preserved by cooking the apple mass completely firm and by putting the jars in the oven so that a skin forms on the surface. Then wax paper dipped in wine spirit is laid over, and the jar is tied with parchment paper. Without sugar it is more vulnerable, so tight covering and cool storage are important.
How long should the apples cook?: The apples are cooked under a lid for about 15 minutes, then rubbed through a sieve and cooked further, stirring constantly, until the mass is firm. Allow around 2 hours in total.
How do I prepare the apples?: Cut up the apples and remove the cores. Place them one at a time in cold water so they do not darken, take them up, and cook in an enameled pot. Make sure they do not burn.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 590. It was intended as a way to make use of apples that could not be stored fresh.

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