Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Strawberry Jam II

Strawberry Jam II from Schønberg Erken 1914: 1 kg strawberries sprinkled with 750 g caster sugar overnight, boiled gently 15 min, the berries filled into warm jars, the juice reduced 15 min and poured over, with 1 tsp cognac on top of each jar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 592 (falt i det fri)

Be the first to rate

About the dish

The second of Erken's strawberry jam recipes, where the berries first steep with sugar overnight so they keep their shape. Cognac on top of the jar was meant to prevent mold.

How to make it

  1. 1

    Layer the berries in sugar

    Sprinkle the sugar over the cleaned strawberries in the evening and let them stand until the next morning.

  2. 2

    Boil the berries

    Boil the berries over low heat for 15 minutes and skim well.

  3. 3

    Fill the berries into jars

    Lift the berries out gently with a slotted spoon and place them in warmed screw-top jars. Keep the jars warm in the oven, with the lids loosely on.

  4. 4

    Reduce the juice

    Let the juice keep boiling for 15 minutes and then pour it over the berries.

  5. 5

    Cognac and sealing

    Put a teaspoon of good cognac on top of each jar and screw the lids on tightly.

Changes from the original

"Pounded caster sugar" is modernized to fine-grained sugar (caster). The amount of sugar is interpreted as ¾ kg from the OCR. The method is divided into steps and written in modern language.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 711)~84% of the text changedremovedadded
1 kg ½ kg. jordbær (rensede). 750 g sukker (finkornet (melis); ta godt vekt av sukker hvis bærene er store). konjakk (1 ts i hvert glass). Strø sukkeret over de rensede jordbærene ¼ kg. støtt melis. Bærene drysses ned om kvelden og la dem stå til neste morgen.. Kok bærene aftenen med sukkeret, kokes næste morgen over svak varme i 15 minutter og skum godt.. Ta bærene 10 minutter, skummes. Bærene tas forsiktig opp med hullsleiv op og legg dem legges i oppvarmede skruglass. Hold glassene de opvarmede skrueglass; disse holdes varme i ovnen, med lokkene løst på.. La stekeovnen, mens saften koke koker videre i 15 minutter og hell den så minutter, helles over bærene.. Ha en bærene. En teskje god konjakk has øverst i hvert glass glass, og skru lokkene godt skrues fast til. NB. Mens sausen koker inn, settes lokkene løselig på glassene. — Hvis bærene er meget store, tas god vekt av sukker.

Note on Modernised

«støtt melis» er modernisert til finkornet sukker (melis). Mengden sukker er tolket som ¾ kg ut fra OCR. Fremgangsmåten er delt i trinn og skrevet i moderne språk.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why must the berries stand with the sugar overnight?
The berries are sprinkled with sugar in the evening so they draw out juice. The next morning they are boiled over low heat for 15 minutes. Together this gives the long time of around 13 hours.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!