Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 600) → 1949 (proofread, p. 720)~46% of the text changedremovedadded
1 i kg. rognebær ½ Yt kg. pærer 1 i kg. sukker 2 del. eddik 2 del. vand. vann. Rognebærene vaskes og lægges legges i eddikvand eddikvann et par timer; byt vandet bytt vannet ofte. Bærene tages tas op og sættes settes over ilden varmen i kokende vand, vann, koker i 3 minutter; lægges minutter, legges op paa på et klæde. Sukker, eddik og vand vann koker ⅓ % time, skummes, tilsættes tilsettes bærene, og naar når de har kokt op og er skummet, haves has de skrællede, skrelte, i skiver skaarne skårne pærer i. Koker, Koker til alt er mørt.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!