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Rowanberry Jam II

Rowanberry jam II: rowanberries picked after a frosty night are soaked in water 1½ days, boiled 10–15 min in a syrup of 1 kg sugar, 2 dl vinegar, 2 dl water with vanilla (or lemon), the berries are taken out, the syrup reduced 10 min, the berries returned and given a boil.

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

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About the dish

A variant of rowanberry jam without pears, flavored with vanilla or lemon. The berries are picked after the first frosty night, when they are milder in flavor.

How to make it

  1. 1

    Soak the berries in water

    Pick the berries after the first frosty night, clean them and let them soak in water for one and a half days.

  2. 2

    Boil the syrup

    Boil the sugar, vinegar and water until the sugar is melted.

  3. 3

    Boil the berries

    Add the berries and vanilla (or ½ lemon in thin slices) and boil for 10–15 minutes.

  4. 4

    Reduce the syrup

    Take the berries up with a slotted spoon and reduce the syrup for 10 minutes.

  5. 5

    Finish

    Put the berries back into the syrup and give it a quick boil. Fill into glasses and tie over when the jam is cold.

Changes from the original

"del." is converted to deciliters. The soaking time of 1½ days is kept (about 36 hours). The lemon variant from the next page is included as a note. 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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 600) → 1949 (korrekturlest, s. 720)~43% av teksten endretfjernetlagt til
1 i kg. bær 1 i kg. sukker ¼ i% stang vanilje 2 del. vand vann 2 del. eddik. Bærene plukkes efter den første frostnat, frostnatt, renses, ligger i vand 1½ vann 1y 2 døgn. Sukker, eddik og vand koker, vann koker til sukkeret er smeltet, bærene og vaniljen tilsættes, tilsettes, koker 10—15 10 —15 minutter; bærene tages tas op, og sirupen koker ind inn i 10 minutter; bærene haves has igjen i, gives gis et raskt opkok. Haves paa glas; Has på glass; syltetøiet overbindes, naar overbindes når det er koldt. Istedenfor vanilje kan man ta ½ citron, y 2 sitron, der skjæres i tynde tynne skiver og koker sammen med bærene.

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Frequently asked questions

Why should the rowanberries be picked after the first frosty night?
The frost makes the berries milder in flavor – they become less bitter. The recipe explicitly states that the berries are picked after the first frosty night, cleaned and then soaked in water for 1½ days to draw out bitterness.
How long does it take to make the jam?
The boiling itself is quick, but the berries must first soak in water for 1½ days – around 38 hours in all. The berries boil 10–15 minutes in the sugar syrup, the syrup is then reduced for 10 minutes alone, before the berries get a quick boil again.
What are the ingredients, and can the vanilla be swapped out?
1 kg rowanberries, 1 kg sugar, ¼ vanilla bean, 2 dl water and 2 dl vinegar. Instead of vanilla you can use ½ lemon cut into thin slices, which is boiled together with the berries.
When should the glasses be tied over?
The jam is filled into glasses and tied over only when it is cold, as Schønberg Erken specifies in "Stor kokebok" (1914, p. 600).

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