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Red Currant Preserves

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)

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About the dish

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.

How to make it

  1. 1

    Boil the sugar syrup

    Boil the sugar and water for ¼ hour and skim well.

  2. 2

    Add the berries

    Lift the kettle off the heat, add the currants and vanilla, and shake the kettle well.

  3. 3

    Simmer

    Set the kettle back over the heat and let it simmer for 10 minutes.

  4. 4

    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.

  5. 5

    Fill the jars

    Put the preserves into jars and cover them the next day, when they are cold.

Changes from the original

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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 599)~81% of the text changedremovedadded
1 kg rips (renset). 1,5 kg sukker. 0,25 l vann. 0,25 kg. rensede bær 1 1/2 kg. sukker 1/4 l. vand 1/4 stang vanilje. Kok sukker Sukkeret og vann i vandet koker 1/4 time og skum godt.. Løft kjelen time, skummes godt, gryten løftes av varmen, legg i rips og vanilje ilden, bærene og rist kjelen godt.. Sett kjelen over varmen vaniljen lægges i, omrystes godt; sættes igjen over ilden og la det småkoke i smaakoker 10 minutter.. Ta minutter, bærene opp tages op med hullsleiv og la hulslev; saften koke inn koker ind i 10 minutter. Hell den minutter, heldes over bærene i fatet, rist rystes og skum.. Ha syltetøyet skummes. — Haves i krukker eller glass og bind over tilbindes dagen etter, når det er kaldt. efter.

Note on Modernised

Mål er omregnet til moderne enheter (kg, liter). Fremgangsmåten er delt i trinn; krukker med pergamentpapir kan erstattes av rene glass med lokk.

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Frequently asked questions

How much sugar do I need per kilo of berries?
1½ kg sugar to 1 kg cleaned red currants, plus ¼ liter water and ¼ vanilla bean.
How long should the preserves cook?
The sugar syrup is boiled ¼ hour and skimmed. The berries then simmer 10 minutes, are lifted out with a slotted spoon, and the juice is boiled down 10 minutes before being poured over the berries.
When should the jars be sealed?
The preserves are poured into jars and not covered until the next day, when they have cooled.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 599.

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