Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Morello Cherry Jam

Morello cherry jam (Erken 1914): 600 g sugar and 1 dl vinegar are boiled until clear and poured hot over 1 kg cleaned cherries; it stands until the next day, is brought to a boil, the berries are filled into warm jars, and the reduced syrup is poured over.

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

Be the first to rate

About the dish

A jam of morello cherries with vinegar, from the preserving chapter of "Stor kokebok" (Grand Cookbook, 1914). The vinegar gives a tart balance to the sweetness and helps with keeping quality.

How to make it

  1. 1

    Boil the syrup

    Boil the vinegar and sugar until the mixture is clear, and skim it well.

  2. 2

    Pour over the berries

    Pour the hot syrup over the cleaned cherries and let it stand until the next day.

  3. 3

    Bring to a boil

    Pour everything into the preserving pot and bring it to a boil.

  4. 4

    Fill the jars

    Lift out the berries with a slotted spoon and place them in warm jars.

  5. 5

    Reduce the syrup

    Let the syrup reduce for 5 minutes and pour it hot over the berries. Cover.

Changes from the original

Measures modernized (1 "del." = 1 dl). The method is divided into numbered steps; "hulslev" is rendered as slotted spoon.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 593) → 1949 (korrekturlest, s. 713)~33% av teksten endretfjernetlagt til
1 kg. moreller moreller, 600 gr. sukker sukker, 1 del. eddik. Eddik og sukker koker, koker til det er klart og skummet, heldes helles varm over de rensede bær; staar står til næste dag. Alt heldes helles i syltekjelen, gives gis et opkok, bærene tages tas op med hulslev, lægges legges i varme krukker; sausen koker ind inn i 5 minutter og heldes helles varm over.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why does the recipe take so long?
Because the berries need to steep in the hot vinegar-sugar syrup until the next day before everything is boiled. The boiling itself takes only a few minutes; the rest is steeping time — hence around 25 hours in total.
What is the ratio of berries, sugar, and vinegar?
1 kg morello cherries, 600 g sugar, and 1 deciliter vinegar. The vinegar and sugar are boiled until the syrup is clear and skimmed, and poured hot over the cleaned berries.
How is the jam put into jars?
After a boil, the berries are lifted out with a slotted spoon and placed in warm jars. The sauce is reduced for 5 minutes and poured hot over the berries.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook) from 1914, page 593.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!