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Strawberry compote

Strawberry compote is whole strawberries packed in jars in sugar syrup. The berries are gently heated to 65 C in the syrup, left cold overnight and sterilised in jars at 75 C. From Erken's Stor kokebok (1949), p. 711.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 711 (falt i det fri)

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About the dish

The recipe appears under preserving in the 1949 edition and shows a gentle method in which the berries stay whole at a low temperature instead of being boiled. The text mentions that cherry or blackcurrant juice can improve the colour.

How to make it

  1. 1

    Boil the syrup

    Boil the sugar and water for 15 minutes. Skim off the foam.

  2. 2

    Heat the berries

    Place the berries in a wide pan and pour the cold syrup over them. Heat slowly to 65 C and hold that temperature for 5 minutes.

  3. 3

    Leave to cool

    Leave the pan, covered with a lid, in a cold place until the next day.

  4. 4

    Fill jars

    Carefully place the berries in jars and pour the strained syrup over them. Sterilise the jars for 15 minutes at 75 C. For a stronger colour, a little cherry or blackcurrant juice can be added to the syrup, but then plain uncoloured syrup should be poured over the berries in the jars.

  5. 5

    Note

    Note: This is a gentle heat treatment with little acidity, so the compote is not as safe to store as modern canned goods. Use clean jars, keep them cool and dark, and use the compote within a short time. Discard any jar with a bulging lid or an unusual smell.

Changes from the original

All quantities are kept (1 kg sugar, 1 l water, 5 l strawberries). "A quarter of an hour" is written as 15 minutes, and the number of servings is an estimate since the book gives none.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 711) → Modernised~80% of the text changedremovedadded
1 kg. sukker kg sukker. 1 l. vann l vann. 5 l. jordbær l jordbær. kirsebærsaft eller solbærsaft. Sukker solbærsaft (litt, kun for fargens skyld). Kok sukker og vann koker ¼ time, skummes. Bærene legges i et kvarter. Skum av.. Legg bærene i en vid syltekjel, kjele og hell den kolde lake helles kalde sukkerlaken over. Opvarmes Varm langsomt opp til 65° C., holdes ved denne temperatur 65 °C og hold temperaturen i 5 minutter. Settes koldt, minutter.. Sett kjelen kaldt med lokk på gryten, til næste dag. Bærene legges neste dag.. Legg bærene forsiktig på glass, i glass og hell over den silte lake helles over. Steriliseres siltede sukkerlaken. Sterilisér glassene i 15 minutter ved 75°. For farvens skyld 75 °C. Vil du ha sterkere farge, kan litt kirsebærsaft has i eller solbærsaft tilsettes sukkerlaken, men da bør ufarvet ufarget sukkerlake helles over bærene i glassene. glassene.. Merk: Dette er en skånsom varmebehandling med lite syre, så kompotten er ikke like trygg å lagre som moderne hermetikk. Bruk rene glass, oppbevar kjølig og mørkt, og bruk kompotten i løpet av kort tid. Kast glass med hovent lokk eller uvanlig lukt.

Note on Modernised

Alle mål er beholdt (1 kg sukker, 1 l vann, 5 l jordbær). «¼ time» er skrevet som et kvarter, og antall porsjoner er et anslag siden boka ikke oppgir det.

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Frequently asked questions

How many strawberries do I need?
The recipe uses 5 litres of strawberries with 1 kg of sugar and 1 litre of water.
Why is the compote left cold until the next day?
After heating to 65 C, the berries stand cold with a lid on the pan until the next day, before being put into jars.
How do I get a good colour?
Erken writes that a little cherry or blackcurrant juice can be added to the syrup, but then plain uncoloured syrup should be poured over the berries in the jars.
Which temperatures are used?
The berries are heated to 65 C and held for 5 minutes. The jars are sterilised for 15 minutes at 75 C.

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