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Whole berries in syrup

Whole berries such as cloudberries, raspberries or strawberries are put in jars and covered with a cooled syrup of 1 l water and 300 g sugar with 1 g benzoate. The jar is screwed shut and stored in a good cellar. From Erken's Stor kokebok (1949), p. 727.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 727 (falt i det fri)

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About the dish

Erken writes that she preserved berries this way "on her own responsibility", and reminds readers that raw juice should not be boiled, since the vitamin C is to be preserved.

How to make it

  1. 1

    Fill the jar

    Fill the jar with selected berries.

  2. 2

    Boil the syrup

    Boil a syrup of 1 l water and 300 g sugar and cool it to room temperature.

  3. 3

    Benzoate and pour

    Dissolve 1 g sodium benzoate in 1 tbsp water, stir it into the syrup and pour the syrup over the berries.

  4. 4

    Seal and store

    Screw the jar shut and put it in a good cellar.

  5. 5

    Note

    Sodium benzoate is a food additive (E211) with regulated use. Raw juices are not meant to be boiled in porridge and the like, since the vitamin C is to be preserved; shake the bottle before use.

Changes from the original

The text is in the first person and has been rewritten as instructions. "Benzoesurt natron" is written as sodium benzoate. Food safety advice is added.

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Frequently asked questions

Can the raw juice be boiled in porridge?
No, the vitamin C is to be preserved; shake the bottle and add the juice after the porridge is off the heat.
Which berries suit this?
Cloudberries, raspberries and strawberries are mentioned.

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