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Canned raspberries

Canned raspberries: whole berries in jars with a syrup of 1 l water and 300 g sugar, sterilized at 75 °C for 15 minutes.

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

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About the dish

Erken's canning recipe for raspberries with a light sugar syrup. The jars are left to stand a while before sealing because the berries settle and make room for more.

How to make it

  1. 1

    Make the sugar syrup

    Bring water and sugar to a boil to make a syrup.

  2. 2

    Fill the jars

    Place whole, nice berries in clean jars and pour the sugar syrup over them.

  3. 3

    Top up

    Let the jars stand a little while so the berries sink, and add more berries.

  4. 4

    Sterilize

    Fit the rubber ring and lid and sterilize the jars at 75 °C (165 °F) for 15 minutes.

Changes from the original

The amount of berries is not given in the original; the sugar syrup has been kept as 1 l water and 300 g sugar. Sterilization at 75 °C (165 °F) for 15 minutes is unchanged.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 587) → Modernisert~86% av teksten endretfjernetlagt til
Bær bringebær (hele, pene bær, så mange glassene rommer). 1 l. vand l vann (til laken). 300 gr. sukker. Hele, g sukker (til laken). Kok opp vann og sukker til en lake.. Legg hele, pene bær lægges paa glas, overheldes sukkerlaken; i rene glass og hell sukkerlaken over.. La glassene bør staa litt, saa stå en liten stund så bærene synker, og fyll på flere bær kan fyldes i. Gummiring bær.. Legg på gummiring og lok lægges paa, lokk og steriliser glassene steriliseres ved 75° C. 75 °C i 15 minutter.

Note til Modernisert

Bærmengde er ikke oppgitt i originalen; sukkerlaken er beholdt som 1 l vann og 300 g sukker. Sterilisering ved 75 °C i 15 minutter er uendret.

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Frequently asked questions

How much sugar should the syrup contain?
300 g sugar to 1 liter water. The syrup is poured over the berries in the jars.
How are the jars sterilized?
Fit the rubber ring and lid, and sterilize the jars at 75 °C for 15 minutes.
Why should the jars stand a while before being closed?
The berries settle as the syrup soaks in, so you can add more berries and fill the jars completely.
Which berries are suitable?
Use whole, nice raspberries – they should not be mashed or damaged. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 587.

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