How strong should the sugar syrup be?

The syrup is made from 1 liter of water and 300 grams of sugar — that is, a fairly weak syrup. The cloudberries are placed directly into the jars and covered with the syrup.

How long and at what temperature are the jars sterilized?

For 20 minutes at 80 °C. It is important that the temperature does not go higher, or the berries easily turn to mush.

Which cloudberries are best suited?

Large, nice, and ripe berries. They are placed directly into the jars without pre-cooking, so they hold their shape.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook) from 1914, page 594.

Cloudberries, Canned

Canned cloudberries: whole ripe cloudberries are placed in jars, covered with a sugar syrup of 1 liter water and 300 g sugar, and sterilized for 20 minutes at 80 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 594 (falt i det fri)

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About the dish

Canning in jars was a newer method in Erken's time, and she recommends it for the finest, whole cloudberries, which thus keep their shape and color. The low sterilization temperature of 80 °C (175 °F) was meant to keep the berries from collapsing.

How to make it

1
Make sugar syrup
Bring the water and sugar to a boil until the sugar has dissolved. Let the syrup become lukewarm.
2
Fill the jars
Carefully place large, nice, ripe cloudberries directly into clean jars.
3
Pour over syrup
Pour the sugar syrup over the berries so they are covered, and put on the lid/rubber ring.
4
Sterilize
Sterilize the jars in a water bath for 20 minutes at 80 °C (175 °F). Cool and store cool and dark.

Changes from the original

The quantities are kept; the syrup is calculated from 1 liter of water and 300 g of sugar. The method is divided into steps and a clarification has been added that the syrup is boiled and the jars must be clean.

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. 594) → 1949 (korrekturlest, s. 714)~62% av teksten endretfjernetlagt til

Ingredienser: Multer 1 l. ~~vand~~ vann 300 gr. ~~sukker.~~ sukker Fremgangsmåte: Store, pene, modne multer ~~lægges~~ legges direkte ~~paa glas, overheldes~~ på glass, over helles sukkerlaken og steriliseres i 20 minutter ved ~~80° C.~~ 80°C. Omsteriliseres ved 80°C i 10 minutter efter 24 timers forløp.

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Frequently asked questions

How strong should the sugar syrup be?: The syrup is made from 1 liter of water and 300 grams of sugar — that is, a fairly weak syrup. The cloudberries are placed directly into the jars and covered with the syrup.
How long and at what temperature are the jars sterilized?: For 20 minutes at 80 °C. It is important that the temperature does not go higher, or the berries easily turn to mush.
Which cloudberries are best suited?: Large, nice, and ripe berries. They are placed directly into the jars without pre-cooking, so they hold their shape.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook) from 1914, page 594.

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