How long must I stir the lingonberries?

The recipe recommends stirring in the same direction for 2 hours. The jam keeps even if you stir only half an hour, but is then far from as good and gets "more of a sugary taste".

What quantities are needed?

5 liters cleaned lingonberries and 2½ kg sugar. The berries are not cooked – they are stirred cold together with the sugar.

How is the jam stored?

Pour it into a large crock that is tied over. Each time you take from the crock you should stir around in it a few times.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 603.

Stirred Lingonberry Jam

Name: Stirred Lingonberry Jam
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 20 servings
Cuisine: Norwegian
Ingredients: 5 l lingonberries (cleaned); 2.5 kg sugar

Uncooked stirred lingonberry jam: 5 l cleaned lingonberries stirred with 2.5 kg sugar in the same direction for 2 hours, filled into a large crock and tied over; stir around each time you take some out.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 603 (falt i det fri)

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About the dish

Uncooked, stirred lingonberry jam was common in Norwegian homes: the lingonberry's natural benzoic acid means raw berries keep. Erken emphasizes that long stirring — a full two hours — gives the best result; short stirring gives "more of a sugary taste".

How to make it

1
Clean the berries
Clean the berries well and place them in a dish together with the sugar.
2
Stir a long time
Stir the mixture in the same direction for 2 hours. Shorter stirring (½ hour) keeps as well, but gives a far poorer result and more of a sugary taste.
3
Fill the crock
Put the jam in a large crock and tie it over well.
4
Care during use
Stir around in the crock a few times each time you take some of the jam out.

Changes from the original

The quantities are kept in modern notation. The original's note on stirring time is included in the steps. No substitution of ingredients.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 603) → 1949 (korrekturlest, s. 724)~8% av teksten endretfjernetlagt til

5 l. bær 2 1/2 kg. sukker. Rens bærene og ha dem i et fat sammen med sukkeret; rør det til samme kant i 2 timer. Ha det i en stor krukke, som tilbindes. Hver gang man tar av krukken, bør man røre nogen ganger omkring i den. Syltetøiet vil nok holde ~~sig,~~ sig om man kun rører det 1/2 time, men det blir langt fra ~~saa~~ så godt. ~~«Mere sukkersmak».~~

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Frequently asked questions

How long must I stir the lingonberries?: The recipe recommends stirring in the same direction for 2 hours. The jam keeps even if you stir only half an hour, but is then far from as good and gets "more of a sugary taste".
What quantities are needed?: 5 liters cleaned lingonberries and 2½ kg sugar. The berries are not cooked – they are stirred cold together with the sugar.
How is the jam stored?: Pour it into a large crock that is tied over. Each time you take from the crock you should stir around in it a few times.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 603.

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