Red currant preserves from 1 kg currants, 1.5 kg sugar, ¼ l water, and a little vanilla: a sugar syrup is boiled and skimmed, the berries are simmered 10 min, lifted out, the juice is boiled down 10 min and poured over the berries.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 599 (falt i det fri)
Classic red currant preserves from the preserving chapter of "Stor kokebok" (1914). The berries are lifted out of the syrup so they hold their shape, while the juice is boiled down until thick.
Boil the sugar syrup
Boil the sugar and water for ¼ hour and skim well.
Add the berries
Lift the kettle off the heat, add the currants and vanilla, and shake the kettle well.
Simmer
Set the kettle back over the heat and let it simmer for 10 minutes.
Boil down the juice
Lift the berries out with a slotted spoon and let the juice boil down for 10 minutes. Pour it over the berries in the dish, shake, and skim.
Fill the jars
Put the preserves into jars and cover them the next day, when they are cold.
Measurements are converted to modern units (kg, liters). The method is broken into steps; jars with parchment paper can be replaced by clean jars with lids.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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