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Rosehip Jam II

Rosehip jam II: cleaned rosehips are blanched 10 min, brought to a boil in a syrup of 2 kg sugar and 2½ dl cooking water, lemon juice is added, and they steep for 8 days; the syrup is strained off, boiled, and poured over three times before the jam is filled into a jar. Variant with vinegar and rosewater.

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

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About the dish

This variant is an old-fashioned, sugar-rich jam in which the rosehips are steeped in syrup over several days – a technique that yields whole, thoroughly candied berries. The alternative with vinegar and rosewater clearly shows roots in older European sugar-confectionery craft.

How to make it

  1. 1

    Clean the rosehips

    Cut off the blossoms and remove the seeds and the woolly interior. Rinse the rosehips well.

  2. 2

    Blanch

    Boil the rosehips 10 minutes in boiling water, and rinse them at once with cold water. Save the cooking water.

  3. 3

    Cook the syrup

    Cook the sugar into a syrup with 2½ dl of the water the rosehips were cooked in.

  4. 4

    First boil

    Give the rosehips a boil in the sugar water, add the lemon juice, and pour everything into a jar. Cover and let stand for 8 days.

  5. 5

    Repeat three times

    Strain off the syrup, bring it to a boil, and pour it boiling over the fruit. Repeat this three times; the last time, also give the fruit a boil.

  6. 6

    Fill and tie off

    Pour everything into a jar and tie off when it is completely cold.

  7. 7

    Variant

    Instead of lemon, you can use 1½ dl vinegar and 2 dl rosewater; the sugar is then dissolved in this. Otherwise the method is the same.

Changes from the original

"del." is interpreted as dl (2½ dl cooking water, alternatively 1½ dl vinegar and 2 dl rosewater). 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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 594) → 1949 (korrekturlest, s. 714)~50% av teksten endretfjernetlagt til
1 Ingredienser: ½ kg. nyper 2 ½ kg. sukker saft av 1 citron. Blomsterne sitron Fremgangsmåte: Blomstene skjæres av, og kjernerne og det indvendige lodne tages kjernene tas ut; skylles, kokes 10 minutter i kokende vand vann og skylles derefter straks over med koldt vand. vann. Sukkeret kokes til sirup med 2½ del. av det vand, nyperne vann nypene først er kokt i. Nyperne faar Nypene får et opkok i sukkervandet, tilsættes citronsaften, heldes sukkervannet, tilsettes sitronsaften, helles i en krukke, som tildækkes tildekkes og staar står i 8 dage; 5 dager; saften siles fra, kokes op og heldes helles kokende over frugten. frukten. Dette gjentages gjentas 3 ganger, sidste siste gang gives ogsaa frugten gis og så frukten et opkok; alt heldes helles i krukke og tilbindes, naar sterile glass, som skrues til når det er koldt. Istedenfor citron sitron kan man tage ta 1½ del. eddik og 2 del. rosenvand; rosenvann; sukkeret opløses da i dette; ellers er fremgangsmaaten fremgangsmåten den samme.

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Frequently asked questions

Why does the recipe take so long?
The rosehips are to sit in the sugar syrup for 8 days, and the syrup is strained off, boiled, and poured boiling over the fruit – this is repeated 3 times. Altogether it comes to about 24 days, while the actual work takes only short spells.
How are the rosehips cleaned?
The blossoms are cut off, and the seeds and the woolly interior are removed. Then they are rinsed, boiled 10 minutes in boiling water, and rinsed at once with cold water.
What is the cooking water from the rosehips used for?
2½ deciliters of the water the rosehips were first cooked in is used to cook the sugar into a syrup, which the rosehips are given a boil in.
Can I replace the lemon juice?
Yes, the original gives 1½ dl vinegar and 2 dl rosewater instead of lemon; the sugar is then dissolved in this. Otherwise the method is the same.

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