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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.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 594) → Modernisert~87% av teksten endretfjernetlagt til
1 kg. kg nyper (vaskede). 750 gr. sukker g sukker. 1 del. vand dl vann. 1 del. ribssaft stang vanilje. Nyperne vaskes, renses dl ripssaft. 1 stk vaniljestang. Vask nypene, kløv dem og rens dem for frø efter at være kløvet. Sukkeret sættes og hår.. Sett sukkeret over ilden varmen med vandet vann, ripssaft og saften samt vaniljen, vaniljestangen, og naar det er smeltet, haves nyperne i; smaakoker, la sukkeret smelte.. Legg nypene i laken og la dem småkoke til de er møre. Nyperne tages op, møre.. Ta nypene opp med hullsleiv. La saften koker ind 5 à 10 minutter, skummes godt koke inn i 5–10 minutter og heldes saa skum den godt.. Hell den kokende saften over nyperne. Tilbindes. nypene i rene krukker og bind over.

Note til Modernisert

Desiliter ("del.") er tolket som dl. Fremgangsmåten er delt i nummererte trinn, ellers uendret.

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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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