Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 714)~74% of the text changedremovedadded
1 kg nyper. 2 kg sukker. 1 stk sitron (saften; kan erstattes med 1½ dl eddik og 2 dl rosenvann). 2,5 dl kokevann fra nypene (til sirupen). Skjær Ingredienser: ½ kg. nyper ½ kg. sukker saft av blomstene og ta ut kjerner sitron Fremgangsmåte: Blomstene skjæres av, og det innvendige lodne. Skyll nypene godt.. Kok nypene kjernene tas ut; skylles, kokes 10 minutter i kokende vann, vann og skyll dem skylles derefter straks over med kaldt koldt vann. Ta vare på kokevannet.. Kok sukkeret Sukkeret kokes til sirup med 2½ dl del. av vannet det vann nypene først er kokt i.. Gi nypene i. Nypene får et oppkok opkok i sukkervannet, tilsett sitronsaften og hell alt tilsettes sitronsaften, helles i en krukke. Dekk til krukke, som tildekkes og la stå står i 8 dager.. Sil 5 dager; saften siles fra, kok den opp kokes op og hell den helles kokende over frukten. Gjenta dette tre ganger; Dette gjentas 3 ganger, siste gang gis også og så frukten et oppkok.. Hell opkok; alt helles i krukke og bind over sterile glass, som skrues til når det er helt kaldt.. I stedet for koldt. Istedenfor sitron kan man bruke ta 1½ dl del. eddik og 2 dl del. rosenvann; sukkeret løses opløses da opp i dette. Ellers dette; ellers er fremgangsmåten den samme.

Note on Modernised

"del." er tolket som dl (2½ dl kokevann, alternativt 1½ dl eddik og 2 dl rosenvann). Fremgangsmåten er delt i nummererte trinn, ellers uendret.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!