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Jelly

Erken's general method for berry and fruit jelly: ripe berries are crushed or cooked, the juice is strained clear, sugar is dissolved before boiling, the jelly is skimmed and boiled until the drop test hangs firm. Alternatives: the juice is poured into dry-boiled sugar, or a cold-stirred jelly. Filled into warm jars and covered when cold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 580 (falt i det fri)

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About the dish

Erken's general introduction to jelly making in the preserving chapter. The text explains the principles of jelly formation and gives three methods: ordinary boiling of juice with sugar, boiling a sugar syrup into which the juice is poured, and cold-stirred jelly.

How to make it

  1. 1

    Prepare the berries

    Use ripe but not overripe berries or fruit. Do not peel the fruit. Some berries are crushed and strained raw, others are cooked with a little water, and still others release their juice if placed in a crock set in a water bath.

  2. 2

    Strain the juice

    Whether the berries have been cooked or merely crushed, strain them through a jelly bag or straining cloth tied over an upturned stool. Use only the clear juice.

  3. 3

    Dissolve the sugar

    Add sugar to the juice and make sure the sugar is completely dissolved before the juice begins to boil. Remove all foam as you go.

  4. 4

    Boil the jelly

    Boil with close attention: too short a boil gives loose jelly, too long a boil gives tough, syrupy jelly. Test by dripping jelly from the tip of a spoon onto a plate – when the drop hangs firm, the jelly is done.

  5. 5

    Alternative 1 – sugar syrup

    Boil water and sugar until all the water has evaporated and the sugar is completely dry. Pour the strained juice straight in, bring to a boil and skim well for 8–10 minutes.

  6. 6

    Alternative 2 – cold jelly

    Stir the clear juice and the sugar together cold until the sugar is dissolved.

  7. 7

    Fill and cover

    Pour the jelly warm into warm crocks, jars or small cups, preferably rinsed with grain alcohol. Cover once the jelly is cold, or the next day.

  8. 8

    Use the leftovers

    What is left in the jelly bag can be used for marmalade.

Changes from the original

No quantities are given in the original; the ingredient list is therefore generic (berries/fruit and sugar according to the amount of juice). The method has been divided into numbered steps in modern Norwegian, and "jelly bag tied to an upturned kitchen stool" is described as a strainer/cloth.

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Frequently asked questions

Why must the fruit not be overripe?
The jelly sets because of pectin in fruit and berries. In overripe fruit the pectin is partly broken down or converted into other substances, and the juice then sets poorly. The fruit should be ripe but not overripe.
Should the fruit be peeled before making the juice?
No, fruit should not be peeled for jelly. Some berries are crushed and strained, others are cooked with a little water, and some release their juice when placed in a crock set in a water bath.
How do I strain the juice clear?
Whether the berries have been cooked or merely crushed, they are strained through a jelly bag or straining cloth tied to an upturned kitchen stool, so that the juice runs clear.
When should the sugar be added?
The sugar is stirred into the clear juice and should be completely dissolved before the juice begins to boil. All foam must be removed as you go, and the boiling requires close attention – too short a boil gives thin jelly.

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