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Plums, Canned

Canned plums (Erken 1914): the plums are pricked or peeled, pre-heated slowly to 65–75 °C in an open pan, jarred at once with a syrup of 700 g sugar per liter of water and sterilized 20 minutes at 80 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 595 (falt i det fri)

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About the dish

The recipe begins at the bottom of page 595 and continues on page 596. Erken emphasizes gentle pre-heating: plums cannot take a temperature higher than 65–75 °C (165 °F) without collapsing. The trick of setting needles into a cork is a practical household method for pricking the fruit evenly.

How to make it

  1. 1

    Make the syrup

    Bring a syrup of 700 g sugar per liter of water to a boil.

  2. 2

    Prepare the plums

    If you want to keep the skin, prick the plums — set needles into a cork and prick lightly. If you want to remove the skin, dip the plums for a moment in boiling water.

  3. 3

    Pre-cook

    Always pre-cook the plums in an open pan: heat them slowly to 65–75 °C (165 °F), no higher, for the plums cannot take it.

  4. 4

    Fill the jars

    Place the plums in the jars right after pre-heating, pour the syrup over and cool. All the plums must lie under the syrup.

  5. 5

    Sterilize

    Sterilize the jars at 80 °C (175 °F) for 20 minutes.

Changes from the original

The syrup quantity is rendered as 700 g sugar per liter of water. Temperature figures are kept in Celsius, and the steps are numbered. "Ophetningen" (the heating) is modernized to the pre-heating.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 716) → Modernised~78% of the text changedremovedadded
Plommer plommer (faste, modne). 700 gr. g sukker (til laken). 1 1. vann. Plommer bør forhåndskokes i åpen gryte; de opvarmes langsomt til 65—75 °C., høiere temperatur tåler plommene ikke. l vann (til laken). Kok opp en lake av 700 g sukker per liter vann.. Vil man ha skallet på, du beholde skallet, prikkes plommene, — plommene – sett nåler i en kork og prikk lett. Vil man du fjerne skallet, dyppes plommene et øieblikk øyeblikk i kokende vann. Enten vann.. Forhåndskok alltid plommene befries i åpen kjele: varm dem langsomt opp til 65–75 °C, ikke høyere, for skall eller ikke, skal de alltid forhåndskokes. — Umiddelbart efter ophetningen legges det tåler ikke plommene.. Legg plommene på glass, påhelles glass straks etter forvarmingen, hell over laken og avkjøles; alle avkjøl. Alle plommene må ligge under laken i glasset. Glassene steriliseres laken.. Steriliser glassene ved 80 °C. °C i 20 minutter. Omsteriliseres ved 80 °C. i 15 minutter efter 24 timers forløp.

Note on Modernised

Lakemengden er gjengitt som 700 g sukker per liter vann. Temperaturangivelser er beholdt i celsius, og trinnene er nummerert. «Ophetningen» er modernisert til forvarmingen.

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Frequently asked questions

Why must the plums be pre-cooked, and at what temperature?
The plums are heated slowly to 65–75 °C in an open pot before being jarred. They cannot take a higher temperature. The recipe is clear that the plums should always be pre-cooked, whether the skin is kept or removed.
How do I treat the skin?
If you want to keep the skin, prick the plums lightly — set some needles into a cork and prick with it. If you want to remove the skin, dip the plums for a moment in boiling water.
What is the ratio in the syrup, and how are the jars sterilized?
The syrup is made from 700 g sugar to 1 liter of water. Right after heating, the plums are jarred, the syrup poured over and everything cooled — all the plums must lie under the syrup. The jars are sterilized at 80 °C for 20 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 595.

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