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Rowanberry Jelly

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. 1

    Boil out the juice

    Boil the cleaned berries with the water until they have released their juice.

  2. 2

    Strain and measure

    Strain the juice and measure it. Reckon 1 kg sugar to each liter of juice.

  3. 3

    Melt the sugar

    The sugar must be completely melted in the juice before it is brought to a boil.

  4. 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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 720) → Modernised~94% of the text changedremovedadded
Bærene knuses og has i krukke; denne settes i en gryte 2 kg rognebær (rensede, gir ca. 1 liter saft). 2,5 dl vann. 1 kg sukker (1 kg per liter saft). Kok de rensede bærene med vann, koker vannet til bærene de har saftet sig. Siles gjennem geléklædet; gitt fra seg saften.. Sil saften måles. Til i 1. saft tas i kg. sukker. Sukkeret fuktes med vannet, og når sukkeret er mål den opp. Regn 1 kg sukker til hver liter saft.. Sukkeret må være helt smeltet og skummet, has i saften i. Småkoker, skummes; er ferdig når det stivner ved avkjøling. Prøv om en dråpe henger igjen på skjeen. Saften kan tilsettes med før den kokes opp.. Kok i del. sur eplesaft. ca. 8 minutter og skum av. Fyll på skylte glass eller kopper.

Note on Modernised

Mengder er anslått: ca. 2 kg rognebær og ¼ liter vann gir omtrent 1 liter saft. «del.» er omregnet til desiliter. Trinnene er skrevet på moderne norsk.

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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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