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Rowanberry Jam I

Rowanberry jam I from Erken 1914: 1 kg rowanberries are placed in vinegar water, blanched 3 minutes, boiled in a syrup of 1 kg sugar, 2 dl vinegar and 2 dl water together with ½ kg pears in slices until everything is tender.

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

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About the dish

Rowanberries were used as jam with game and roasts. The initial soaking in vinegar water and the blanching remove some of the bitterness in the berries.

How to make it

  1. 1

    Place the berries in vinegar water

    Wash the rowanberries and place them in vinegar water for a couple of hours. Change the water often.

  2. 2

    Blanch the berries

    Take the berries up, place them in boiling water and boil them for 3 minutes. Lay them on a cloth to drain.

  3. 3

    Boil the sugar syrup

    Boil the sugar, vinegar and water for about 20 minutes and skim off.

  4. 4

    Boil the berries

    Place the berries in the syrup. When they have come to a boil and been skimmed, add the peeled pears cut into slices.

  5. 5

    Boil until tender

    Let everything boil until the berries and pears are tender. Fill into glasses.

Changes from the original

"del." is converted to deciliters and ⅓ hour to 20 minutes. Vinegar water for soaking is specified as water with a little vinegar. 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.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 600) → Modernisert~83% av teksten endretfjernetlagt til
1 kg. kg rognebær ½ kg. (gjerne plukket etter frostnatt). 500 g pærer (skrelte og skåret i skiver). 1 kg. sukker kg sukker. 2 del. eddik dl eddik. 2 del. vand. Rognebærene vaskes dl vann. eddikvann (vann tilsatt litt eddik, til utlegging av bærene). Vask rognebærene og lægges legg dem i eddikvand eddikvann et par timer; byt vandet ofte. Bærene tages op og sættes over ilden timer. Skift vannet ofte.. Ta bærene opp, legg dem i kokende vand, koker vann og kok dem i 3 minutter; lægges op paa minutter. Legg dem opp på et klæde. Sukker, klede for å renne av.. Kok sukker, eddik og vand koker ⅓ time, skummes, tilsættes bærene, vann i ca. 20 minutter og naar skum av.. Legg bærene i laken. Når de har kokt op opp og er skummet, haves tilsettes de skrællede, skrelte pærene skåret i skiver skaarne pærer i. Koker, til skiver.. La alt koke til bær og pærer er mørt. møre. Fyll på glass.

Note til Modernisert

«del.» er omregnet til desiliter og ⅓ time til 20 minutter. Eddikvann til utlegging er spesifisert som vann med litt eddik. Trinnene er skrevet på moderne norsk.

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Frequently asked questions

Why should the rowanberries lie in vinegar water first?
The rowanberries are washed and placed in vinegar water for a couple of hours, and the water is changed often. This draws out some of the strong bitterness in the berries before they are boiled.
How long should the different parts boil?
The berries are blanched 3 minutes in boiling water and laid on a cloth. Sugar, vinegar and water are boiled for ⅓ hour (about 20 minutes) and skimmed, before the berries are added. After boiling and skimming, the pears are put in, and everything is boiled until tender. The total time including soaking comes to about 3–4 hours.
What are the proportions in the recipe?
1 kg rowanberries, ½ kg pears, 1 kg sugar, 2 dl vinegar and 2 dl water. The pears are peeled and cut into slices before being added. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 600.

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