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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
Modernised → 1914 (proofread, p. 591)~82% of the text changedremovedadded
3 kg … kg. jordbær (mengden er uleselig i originalen; anslått til 3 kg). 2 kg sukker (støtt melis). kg. støtt melis 3 spiseskjeer konjakk. Rens bærene og strø sukkeret over. La dem stå til neste dag.. Sett bærene spiseskeer konjak. De rensede bær nedstrøes med sukkeret; næste dag sættes det over varmen og la dem så vidt trekke ilden, smaatrækker i 15 minutter minutter, fra de det koker opp. Skum godt underveis.. Når op, og skummes godt. Ha konjaken i, naar det ikke skummer mer, has konjakken i.. Ta bærene opp mere. Bærene tages op med hullsleiv hulslev, og kok saften inn koker ind i 20 minutter. Hell den så minutter; heldes over bærene og rist bærene; fatet forsiktig.. Legg syltetøyet rystes, og syltetøiet lægges i rene, tørre glass glas eller krukker. Legg et papir krukker; papir, dyppet i konjakk øverst konjak, lægges over, og bind over krukkerne tilbindes med pergamentpapir.

Note on Modernised

Mengden jordbær er uleselig i originalens OCR og er anslått. «Støtt melis» er erstattet med finkornet sukker/melis, og pergamentpapir og konjakkdyppet papir er beholdt som historisk detalj (kan erstattes med rene glass med skrulokk). Fremgangsmåten er delt i nummererte trinn.

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