How much sugar should I use?

1 kg sugar per liter of juice. The sugar must be completely dissolved in the juice before it comes to a boil.

How long should the juice boil?

After the sugar is melted and the juice comes to a boil, it is boiled about 8 minutes. Skim off along the way.

How do I extract the juice from the berries?

Cleaned rowanberries are boiled with water until the berries have released their juice, then the mass is strained.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 600.

Rowanberry Jelly

Name: Rowanberry Jelly
Prep time: 35 min
Cook time: 1 h 25 min
Total time: 2 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 kg rowanberries (cleaned, gives about 1 liter juice); 2.5 dl water; 1 kg sugar (1 kg per liter juice)

Rowanberry jelly from Erken 1914: rowanberries are boiled with water until they release their juice, the juice is strained and measured, 1 kg sugar per liter is melted into the juice before boiling, boiled about 8 minutes and skimmed.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 600 (falt i det fri)

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About the dish

Rowanberry jelly belonged with game and roasts. The recipe is at the very bottom of the page, with the method on the next page.

How to make it

1
Boil out the juice
Boil the cleaned berries with the water until they have released their juice.
2
Strain and measure
Strain the juice and measure it. Reckon 1 kg sugar to each liter of juice.
3
Melt the sugar
The sugar must be completely melted in the juice before it is brought to a boil.
4
Boil the jelly
Boil for about 8 minutes and skim off. Fill into rinsed glasses or cups.

Changes from the original

Quantities are estimated: about 2 kg rowanberries and ¼ liter water give roughly 1 liter juice. "del." is converted to deciliters. The steps are written in modern Norwegian.

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. 600) → 1949 (korrekturlest, s. 720)~88% av teksten endretfjernetlagt til

~~Rognebær vand sukker (1 kg. til hver liter saft). De rensede bær~~ Bærene knuses og ~~vandet koker,~~ has i krukke; denne settes i en gryte med vann, koker til bærene har saftet ~~sig, siles.~~ sig. Siles gjennem geléklædet; saften måles. Til ~~hver liter~~ i 1. saft ~~tages 1~~ tas i kg. sukker. Sukkeret ~~maa være~~ fuktes med vannet, og når sukkeret er smeltet og skummet, has saften i. Småkoker, skummes; er ferdig når det stivner ved avkjøling. Prøv om en dråpe henger igjen på skjeen. Saften kan tilsettes med i ~~saften, før denne koker op. Koker ca. 8 minutter, skummes.~~ del. sur eplesaft.

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Frequently asked questions

How much sugar should I use?: 1 kg sugar per liter of juice. The sugar must be completely dissolved in the juice before it comes to a boil.
How long should the juice boil?: After the sugar is melted and the juice comes to a boil, it is boiled about 8 minutes. Skim off along the way.
How do I extract the juice from the berries?: Cleaned rowanberries are boiled with water until the berries have released their juice, then the mass is strained.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 600.

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