Do I have to use nice plums?

No. The recipe expressly says the plums may be small and plain. They are cleaned of stones before being layered with the sugar.

How much sugar and how long does the marmalade cook?

½ kg sugar to 1 kg plums. The plums and sugar are layered and left until the next day, then put over the heat and simmered for 15 minutes.

How is the marmalade stored?

It is put into jars and sealed only once it has gone cold.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 596.

Plum Marmalade

Plum marmalade: 1 kg pitted plums layered with ½ kg sugar overnight, simmered 15 minutes and filled into jars.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 596 (falt i det fri)

Be the first to rate

About the dish

From the preserving chapter of "Stor kokebok" (1914). A thrifty recipe that puts small, uneven plums to use for marmalade.

How to make it

1
Pit the plums
Remove the stones from the plums.
2
Layer with sugar
Layer the plums with the sugar and let them stand until the next day.
3
Cook
Put the pot over the heat and let the marmalade simmer for 15 minutes.
4
Fill and seal
Pour the marmalade into jars, and seal them (with parchment paper or lids) once the contents are cold.

Changes from the original

The amount of sugar is interpreted as ½ kg (unclear in the original print). The method is broken into steps; "sealed over" is specified as a lid/parchment paper.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 596) → 1949 (korrekturlest, s. 716)~47% av teksten endretfjernetlagt til

1 x kg. plommer ½ % kg. sukker. Det kan være ~~smaa~~ små og simple plommer; disse befries for stener, ~~lægges~~ legges ned lagvis med sukkeret, ~~staar~~ står til næste dag, ~~sættes~~ settes over ~~ilden~~ varmen og ~~smaakoker~~ småkoker i 15 minutter. ~~Haves~~ Hases i ~~krukker og overbindes, naar~~ glass som skrues til når det er koldt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Do I have to use nice plums?: No. The recipe expressly says the plums may be small and plain. They are cleaned of stones before being layered with the sugar.
How much sugar and how long does the marmalade cook?: ½ kg sugar to 1 kg plums. The plums and sugar are layered and left until the next day, then put over the heat and simmered for 15 minutes.
How is the marmalade stored?: It is put into jars and sealed only once it has gone cold.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 596.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!