Why preferably preserving jars?

Preserving jars give a tighter seal, which was important for the compote to keep.

Is a 5-minute water bath enough today?

No, not by modern standards. The recipe is historic. Follow today's canning guidelines, store cool and discard any jar with fermentation or mould.

Cherry Compote (canned)

Cherry compote from Erken & Steen (1900): fresh stemless cherries put into jars, a syrup of ½ kg sugar and 1 l water boiled for a quarter of an hour, poured over, the jars sealed and boiled in a water bath for 5 min.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 285 (falt i det fri)

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About the dish

En hermetisert kirsebærkompott der glassene forsegles og varmebehandles i vannbad – en tidlig innkokingsmetode. Oppskriften er hentet ordrett fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Fem minutters vannbad og datidens forsegling gir ikke moderne mattrygghetsgaranti; følg dagens metoder for hermetisering ved langtidslagring og kast glass med tegn til gjæring eller mugg.

How to make it

1
Prepare the berries
Snip the stems off fresh, not overripe cherries and put them into ordinary jars or preferably preserving jars.
2
Boil the syrup
Boil a syrup of ½ kg sugar and 1 litre of water. Let it boil for a quarter of an hour and skim well.
3
Pour over and seal
Pour the syrup over the berries and screw shut or tie the jars completely airtight.
4
Heat-treat and store
Let the jars boil in a hot-water bath for 5 minutes. Cool, wipe off and store.

Changes from the original

Bærmengden er ikke tallfestet i originalen og står åpen. «¼ time» beholdt som et kvarter. Mengder metriske uten prisliste.

Time machine – what changed?

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Frequently asked questions

Why preferably preserving jars?: Preserving jars give a tighter seal, which was important for the compote to keep.
Is a 5-minute water bath enough today?: No, not by modern standards. The recipe is historic. Follow today's canning guidelines, store cool and discard any jar with fermentation or mould.

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