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)

Be the first to rate

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.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 714)~86% of the text changedremovedadded

~~2 kg multer (store, pene, modne).~~ Ingredienser: Multer 1 ~~l vann. 300 g sukker. Kok opp~~ l. vann og 300 gr. sukker ~~til sukkeret er oppløst. La laken bli lunken.. Legg store,~~ Fremgangsmåte: Store, pene, modne multer ~~forsiktig rett i rene glass.. Hell sukkerlaken~~ legges direkte på glass, over ~~bærene så de dekkes,~~ helles sukkerlaken og ~~sett på lokk/gummiring.. Steriliser glassene i vannbad~~ steriliseres i 20 minutter ved ~~80 °C. Avkjøl og oppbevar kjølig og mørkt.~~ 80°C. Omsteriliseres ved 80°C i 10 minutter efter 24 timers forløp.

Note on Modernised

Mengdene er beholdt; lake er beregnet av 1 liter vann og 300 g sukker. Fremgangsmåten er delt i trinn og det er lagt til presisering av at laken kokes og glassene må være rene.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!