Stirred jam

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Frukt og bær, s. 88 (falt i det fri)

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1
Prepare the berries
Clean the berries and wash them if necessary. Let the water drain off well. Mince or crush the berries.
2
Layer
Layer the berries with the sugar and leave covered for a couple of hours until the sugar begins to dissolve.
3
Stir
Stir with a wooden spoon until the sugar and salicylic acid are completely dissolved.
4
Pot
Put the jam straight into jars, cover with a layer of melted paraffin wax and tie over with parchment paper. Keep the jam cold and dark.
5
Note
Note: Salicylic acid and benzoic acid are no longer common advice for home preserving, and a paraffin seal is not recommended. Today, use clean, heat-treated jars and enough sugar or boiling instead, and store cold.

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