Rowanberry jam I

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Frukt og bær, s. 92 (falt i det fri)

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1
Soak the berries
Clean and rinse the rowanberries and leave them in vinegar water for a couple of hours.
2
Make the syrup
Boil the sugar, ½ dl vinegar and 4 dl water until the sugar has dissolved. Add the berries and the vanilla and boil for 10–15 minutes.
3
Reduce the syrup
Lift out the berries and boil the syrup down for 5 minutes. Return the berries to the syrup and bring quickly to the boil.
4
Pot
Pour the jam into jars and tie covers over them once it is cold.

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