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.

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
Make the sugar syrup
Bring water and sugar to a boil to make a syrup.
2
Fill the jars
Place whole, nice berries in clean jars and pour the sugar syrup over them.
3
Top up
Let the jars stand a little while so the berries sink, and add more berries.
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.

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

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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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