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Rosehip Jam I

Rosehip jam I: 1 kg cleaned rosehips are simmered soft in a syrup of 750 g sugar, 1 dl water, 1 dl red currant juice, and a vanilla bean; the rosehips are lifted out, the syrup is reduced 5–10 min and poured over before the jars are tied off.

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

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About the dish

Rosehips were widely used in Norwegian homes, and Erken has several recipes for rosehip jam. The red currant juice adds tartness and helps the jam set, while the vanilla bean gives aroma. Cleaning out the seeds and hairs is the painstaking work.

How to make it

  1. 1

    Clean the rosehips

    Wash the rosehips, split them, and clean them of seeds and hairs.

  2. 2

    Cook the sugar syrup

    Put the sugar over the heat with water, red currant juice, and the vanilla bean, and let the sugar melt.

  3. 3

    Cook the rosehips

    Place the rosehips in the syrup and let them simmer until they are soft.

  4. 4

    Reduce the syrup

    Lift the rosehips out with a slotted spoon. Let the syrup reduce for 5–10 minutes and skim it well.

  5. 5

    Fill and tie off

    Pour the boiling syrup over the rosehips in clean jars and tie off.

Changes from the original

Deciliters ("del.") are interpreted as dl. The method is divided into numbered steps, 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. 594) → 1949 (proofread, p. 714)~60% of the text changedremovedadded
Ingredienser: 1 kg. nyper 750 gr. sukker 1 del. vand vann 1 del. ribssaft ripssaft ½ stang vanilje. Nyperne vanilje Fremgangsmåte: Nypene vaskes, kløves og renses for frø efter at være kløvet. kjernene. Sukkeret sættes settes over ilden varmen med vandet vannet og saften samt vaniljen, vanilijen, og naar når det er smeltet, haves nyperne has nypene i; smaakoker, småkoker til de er møre. Nyperne tages Nypene tas op, saften koker ind inn 5 à å 10 minutter, skummes godt og heldes saa helles så over nyperne. Tilbindes. nypene, som er lagt på sterile glass. Skrues til.

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Frequently asked questions

How do I prepare the rosehips?
Wash the rosehips, split them, and remove all seeds (and the hairs inside) before they are cooked.
What is the ratio of rosehips to sugar?
1 kg rosehips to 750 g sugar, plus 1 dl water, 1 dl red currant juice, and one vanilla bean.
How is the jam cooked?
Bring the sugar to a boil with water, red currant juice, and vanilla. When the sugar has melted, add the rosehips and simmer until soft. Lift out the rosehips, reduce the syrup 5–10 minutes, skim well, and pour the syrup over the rosehips. Tie off the jars.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 594.

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