How much sugar and water do I need for the syrup?

The syrup consists of 300 g sugar to 1 liter of water. It should be completely cold when poured over the cherries in the jars.

How are the jars sterilized?

The jars are sterilized for 20 minutes at 80 °C after the cold cherries have been covered with the cold syrup.

How should the cherries be placed in the jars?

Clean the cherries and pack them tightly and firmly into the jars before pouring on the syrup — tight packing keeps the fruit from floating up and reduces the amount of air in the jar.

Where does the recipe come from?

It is from Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook) from 1914, page 593.

Morello Cherries, Canned

Name: Morello Cherries, Canned
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: morello cherries (cleaned, as much as fits in the jars); 300 g sugar; 1 l water

Canned morello cherries (Erken 1914): cleaned cherries are packed tightly into jars, covered with a cold syrup of 300 g sugar and 1 l water, and sterilized for 20 minutes at 80 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 593 (falt i det fri)

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About the dish

Canning morello cherries in jars, from the preserving chapter of "Stor kokebok" (Grand Cookbook, 1914). The gentle sterilization at 80 °C (175 °F) was meant to preserve the shape and color of the berries.

How to make it

1
Make the syrup
Stir the sugar into the water and let the syrup become completely cold.
2
Fill the jars
Pack the cleaned cherries tightly and firmly into clean jars.
3
Pour over and sterilize
Pour the cold syrup over the berries and sterilize the jars for 20 minutes at 80 °C (175 °F).

Changes from the original

The ingredient list has been tidied after OCR jumbling, and the method has been divided into numbered steps in modern Norwegian.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 593) → 1949 (korrekturlest, s. 713)~62% av teksten endretfjernetlagt til

~~Moreller~~ Moreller, 300 gr. ~~sukker~~ sukker, 1 l. ~~vand.~~ vann. De rensede moreller ~~lægges tæt~~ legges tett og fast ~~paa glas, overheldes~~ på glass, overhellet den kolde lake og steriliseres i 20 minutter ved ~~80° C.~~ 80°C. Omsteriliseres i 10 minutter ved 80°C. efter 24 timers forløp.

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Frequently asked questions

How much sugar and water do I need for the syrup?: The syrup consists of 300 g sugar to 1 liter of water. It should be completely cold when poured over the cherries in the jars.
How are the jars sterilized?: The jars are sterilized for 20 minutes at 80 °C after the cold cherries have been covered with the cold syrup.
How should the cherries be placed in the jars?: Clean the cherries and pack them tightly and firmly into the jars before pouring on the syrup — tight packing keeps the fruit from floating up and reduces the amount of air in the jar.
Where does the recipe come from?: It is from Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook) from 1914, page 593.

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