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Strawberry Jam I

Strawberry Jam I from Erken 1914: cleaned strawberries are sprinkled with sugar and left until the next day, simmer for 15 minutes and are skimmed, cognac is added, the berries are lifted out and the juice is reduced for 20 minutes before everything is filled into jars with cognac-dipped paper on top.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 591 (falt i det fri)

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About the dish

Classic strawberry jam from the preserving chapter of "Stor kokebok" (1914). The berries are sprinkled with sugar the night before so they keep their shape, and the cognac-dipped paper over the jam was meant to prevent mold.

How to make it

  1. 1

    Sugar the berries

    Clean the berries and sprinkle the sugar over them. Let them stand until the next day.

  2. 2

    Simmer

    Set the berries over the heat and let them barely simmer for 15 minutes from when they come to a boil. Skim well as you go.

  3. 3

    Add the cognac

    When it no longer foams, add the cognac.

  4. 4

    Reduce the juice

    Lift the berries out with a slotted spoon and reduce the juice for 20 minutes. Then pour it over the berries and shake the dish gently.

  5. 5

    Fill into jars

    Put the jam into clean, dry jars or crocks. Place a paper dipped in cognac on top and tie over with parchment paper.

Changes from the original

The amount of strawberries is illegible in the original's OCR and has been estimated. "Pounded caster sugar" is replaced with fine-grained sugar/caster sugar, and the parchment paper and cognac-dipped paper are kept as a historical detail (can be replaced with clean jars with screw lids). The method is divided into numbered steps.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 591) → 1949 (proofread, p. 711)~43% of the text changedremovedadded
… 1 kg. jordbær 2 ¾ kg. støtt melis raffinade 3 spiseskeer konjak. spiseskjeer konjakk. De rensede bær nedstrøes med sukkeret; næste dag sættes settes det over ilden, smaatrækker varmen, småtrekker i 15 minutter, minutter fra det koker op, rystes og skummes godt. Ha konjaken i, naar konjakken i når det ikke skummer mere. Bærene tages tas op med hulslev, og saften koker ind inn i 20 15 minutter; heldes helles over bærene; fatet rystes, og syltetøiet lægges legges i rene, tørre glas glass eller krukker; papir, dyppet i konjak, lægges konjakk, legges over, og krukkerne krukkene tilbindes med pergamentpapir.

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