How long does the recipe really take?

The cooking itself takes only about 20 minutes (10 min for the berries and 10 min for the juice), but the berries must sit layered with the sugar until the next day. That is why the total time is given as about 25 hours.

What is the ratio of berries to sugar?

Equal parts: 1 kg raspberries to 1 kg sugar.

How do I keep the berries whole?

Pick the berries as whole as possible, layer them with sugar, cook slowly and stir as little as possible. Skim during cooking and lift the berries out carefully before the juice is boiled a further 10 minutes.

When should the jars be sealed?

The juice is poured over the berries, and the jars are covered immediately afterward.

Whole Raspberries (Preserved)

Name: Whole Raspberries (Preserved)
Prep time: 30 min
Cook time: 24 h 30 min
Total time: 25 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 kg raspberries (as whole as possible); 1 kg sugar

Whole preserved raspberries: 1 kg berries are layered with 1 kg sugar overnight, gently cooked 10 minutes, the berries lifted out, the juice boiled 10 minutes and poured back over the berries.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 587 (falt i det fri)

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About the dish

Whole preserved raspberries were the finest of the preserves – the point is to keep the berries whole by taking them out of the pan while the juice is boiled further. Erken warns against too much stirring.

How to make it

1
Layer them
Pick over the berries as whole as possible and layer them with the sugar in the preserving pan. Let stand until the next day.
2
Cook gently
Cook slowly for 10 minutes. Stir as little as possible and skim during cooking.
3
Boil the juice
Lift the berries out carefully with a slotted spoon. Let the juice go on boiling for 10 minutes.
4
Pour over and cover
Pour the boiled juice over the berries in jars or crocks and cover them at once.

Changes from the original

The OCR's unclear quantities are interpreted as 1 kg berries and 1 kg sugar. The method is unchanged.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 706)~74% of the text changedremovedadded

1 ~~kg bringebær (så hele som mulig).~~ kg. bær 1 kg kg. sukker. ~~Rens bærene~~ Bærene må være så hele som ~~mulig og legg dem~~ mulig, legges lagvis med sukkeret i ~~sylteryten. La stå~~ syltegryten og står således til ~~neste dag.. Kok~~ næste dag. Kokes så langsomt i 10 ~~minutter. Rør~~ minutter, røres i så lite som mulig og ~~skum~~ skummes under ~~kokingen.. Ta bærene~~ kokingen. Bærene tas forsiktig ~~opp med hullsleiv. La~~ op, og saften ~~koke videre~~ koker i 10 ~~minutter.. Hell den kokte saften~~ minutter; helles derpå over ~~bærene i glass eller krukker og bind til~~ bærene. Overbindes straks.

Note on Modernised

OCR-ens uklare mengdeangivelser er tolket som 1 kg bær og 1 kg sukker. Metoden er uendret.

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Frequently asked questions

How long does the recipe really take?: The cooking itself takes only about 20 minutes (10 min for the berries and 10 min for the juice), but the berries must sit layered with the sugar until the next day. That is why the total time is given as about 25 hours.
What is the ratio of berries to sugar?: Equal parts: 1 kg raspberries to 1 kg sugar.
How do I keep the berries whole?: Pick the berries as whole as possible, layer them with sugar, cook slowly and stir as little as possible. Skim during cooking and lift the berries out carefully before the juice is boiled a further 10 minutes.
When should the jars be sealed?: The juice is poured over the berries, and the jars are covered immediately afterward.

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