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Tart Red Currant Juice

Unsweetened tart red currant juice: the berries are juiced in a jar in a water bath, the juice is strained through a flannel bag, bottled, and sterilized in a water bath until beads form in the bottleneck; keeps for several years.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 599 (falt i det fri)

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About the dish

Unsweetened, preserved red currant juice from the preserving chapter of "Stor kokebok" (1914). The juice was sterilized in the bottle in a water bath with hay in the bottom of the pot, so the bottles would not crack.

How to make it

  1. 1

    Steam out the juice

    Fill the currants into a jar. Set the jar in a pot with water reaching ¾ of the way up the jar, and let it boil well.

  2. 2

    Strain the juice

    Strain the juice through a flannel bag so it turns completely clear.

  3. 3

    Fill the bottles

    Fill the clear juice into clean, dry bottles.

  4. 4

    Sterilize in a water bath

    Set the bottles in a pot with hay (or a kitchen towel) in the bottom and cold water around them. Boil until beads begin to appear in the bottleneck.

  5. 5

    Cork and store

    Take the bottles out, cork at once, and seal with resin or tight screw caps. The juice can keep for several years.

Changes from the original

Measurements and method are kept; resin-sealing can today be replaced with tight screw caps. The hay in the bottom of the pot can be swapped for a kitchen towel. The steps are written in modern language.

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. 599) → 1949 (korrekturlest, s. 719)~53% av teksten endretfjernetlagt til
Ribs, plukket i godt veir De i godt veir vær plukkede ribs fyldes rips fylles i en krukke, sættes settes i gryte, fyldt fylt med vand saa vann så høit, at det gaar 3/4 går ¾ op paa på krukken, kokes vel, hvorefter saften frasiles gjennem en flonelpose. flonellpose. Den klare saft fyldes paa fylles på rene, tørre flasker, som sættes settes i en gryte, hvori hø høi eller papir i bunden bunnen og koldt vand; koker, indtil vann; koker inntil perler begynder at begynner å vise sig i flaskernes flaskenes hals, optages, optas, korkes straks, harpikses. Kan holde sig i flere aar. år.

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Frequently asked questions

Why should the currants be picked in fine weather?
Berries picked in dry, fine weather contain less rainwater and keep better, so the juice is more durable and concentrated. This is a classic piece of advice from Schønberg Erken (Stor kokebok, 1914).
How is the juice extracted?
The currants are filled into a jar that is set in a pot with water reaching ¾ of the way up the jar. Everything is boiled well, and the juice is then strained through a flannel bag so it turns clear.
How is the juice preserved in the bottle?
The clear juice is filled into clean, dry bottles that are set in a pot with hay in the bottom and cold water. Boil until beads appear in the bottleneck, take the bottles out, cork at once, and seal with resin.
How long does the juice keep?
According to the recipe, the corked and resin-sealed juice can keep for several years. Reckon on about 4 hours of work and boiling in all.

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