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Cherry Jam

Classic cherry jam from Schønberg Erken 1914: 2 kg cherries, 2.5 kg sugar, and 5 dl water. The berries are boiled 8 min in syrup, rested until the next day, the juice is boiled down 5 min, the berries are boiled 4 min with the cracked cherry kernels, and the jam is filled hot into jars.

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

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About the dish

From the chapter on preserving in "Stor kokebok" (1914). The cherry pits were cracked and the innermost kernels used as flavoring — a common practice in the preserving of the time.

How to make it

  1. 1

    Clean the berries

    Remove the stems and pits from the cherries. Crack the pits, take out the kernels, rinse them in boiling water, and set them aside — they are to be cooked along.

  2. 2

    Boil the syrup

    Boil the sugar and water into a syrup and skim it well.

  3. 3

    First boiling

    Put the berries in the syrup and let them boil for 8 minutes.

  4. 4

    Rest until the next day

    Pour it all into a dish and let it stand until the next day.

  5. 5

    Boil down the juice

    Pour off the juice from the berries and boil it down for 5 minutes.

  6. 6

    Finish boiling

    Return the berries to the juice together with the cherry kernels and boil for 4 minutes.

  7. 7

    Fill into jars

    Fill the jam into clean crocks or jars and cover immediately.

Changes from the original

Measurements are converted to modern units (dl/liter, grams). "2½ kg. sugar" and "½ l. water" are interpreted from the OCR text. The method is rewritten in modern, step-by-step form; otherwise unchanged.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 592) → Modernised~83% of the text changedremovedadded
2 kg. kirsebær 2½ kg. sukker ½ l. vand. Bærene renses for kg kirsebær. 2,5 kg sukker. 5 dl vann. Fjern stilker og stener; stenene knækkes, og kjernerne tages ut, skoldes steiner fra kirsebærene. Knekk steinene, ta ut kjernene, skyll dem i kokende vann og benyttes. Sukkeret legg dem til side – de skal kokes med.. Kok sukker og vandet koker vann til en sirup, skummes godt, sirup og skum den godt.. Legg bærene haves i sirupen og koker la dem koke i 8 minutter. Heldes op minutter.. Hell alt opp i et fat og la det stå til næste dag, neste dag.. Hell saften heldes da fra, koker ind fra bærene og kok den inn i 5 minutter; derefter haves minutter.. Legg bærene tilbake i saften sammen med kirsebærkjernene og koker kok i 4 minutter; kjernerne koker med. Syltetøiet haves minutter.. Fyll syltetøyet i rene krukker eller glas, overbindes glass og bind over straks.

Note on Modernised

Mål er omregnet til moderne enheter (dl/liter, gram). «2½ kg. sukker» og «½ l. vand» er tolket ut fra OCR-teksten. Fremgangsmåten er skrevet om i moderne, trinnvis form; ellers uendret.

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Frequently asked questions

How long does it take to make this jam?
The boiling itself is short, but the jam has to stand in a dish until the next day. In total you should therefore count on about a full day (roughly 25 hours) from start to finished, covered jam.
What do you do with the cherry pits?
The pits are cracked, the kernels taken out and scalded. The kernels are cooked with the jam in the final round and add flavor.
What is the cooking sequence?
Sugar and water are boiled into a syrup and skimmed well. The berries are boiled 8 minutes, left until the next day, the juice is boiled down for 5 minutes, then the berries are boiled with the kernels for 4 minutes.
How much sugar is needed, and how is the jam stored?
2½ kg sugar to 2 kg cherries and ½ liter of water. The jam is filled into crocks or jars and covered immediately.

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