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Lemon Marmalade

Lemon marmalade in which whole lemons are cooked tender for two hours with changes of water, cleaned and cut paper-thin, and cooked 20 minutes in sugar syrup. Sweeter version: ½ kg lemons to 1 kg sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 588 (falt i det fri)

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About the dish

Lemon marmalade was a rarer luxury in Norwegian homes, but Erken gives a simple version where whole lemons are cooked tender and the bitterness is drawn out by changing the cooking water. She also gives a sweeter version.

How to make it

  1. 1

    Cook the lemons tender

    Place the well-washed lemons in cold water so that it stands a little above them, and boil for 2 hours or until they are well tender – test with a fork.

  2. 2

    Change the water

    Pour off the water twice along the way and pour on fresh boiling water.

  3. 3

    Clean the lemons

    Quarter the lemons, remove the seeds and cut the white from the peels. Cut the lemon flesh and peel paper-thin.

  4. 4

    Boil the sugar syrup

    Dissolve the sugar in the water (use some of the cooking water) and boil until the syrup is well skimmed.

  5. 5

    Cook the marmalade

    Add the lemon mixture and boil, stirring, for about 20 minutes.

  6. 6

    Fill the jars

    Pour the marmalade into jars and cover at once.

  7. 7

    Sweeter version

    If a sweeter marmalade is desired, reckon ½ kg lemons, 1 kg sugar and ½ liter of the water the lemons were cooked in.

Changes from the original

The sugar term "crushed" is explained as crushed sugar, measurements are modernized, and the method is divided into steps. The amount of water is kept as it stands in the source.

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. 588) → 1949 (korrekturlest, s. 707)~46% av teksten endretfjernetlagt til
10 citroner sitroner 750 gr. crushed (sukker) 4 3/4 l. vand. vann. De renvaskede citroner sættes sitroner settes over ilden varmen i koldt vand (saa meget, vann (så meget at vandet staar vannet står litt over citronerne) sitronene) og koker i 2 timer eller til de er godt møre, prøv med en gaffel. Vandet slaaes væk Vannet slåes vekk 2 ganger, og nyt nytt kokende vand paaheldes; citronerne flækkes, vann påhelles; sitronene flekkes, og kjernerne tages kjernene tas bort; det hvite skjæres fra skallene. Citronkjøttet Sitronkjøttet og skallene skjæres op løvtyndt. løvtynt. Sukkeret opløses med vandet vannet og koker, koker til det er godt skummet; citronmassen haves sitronmassen has i og koker under omrøren ca. 20 minutter. Heldes Helles i krukker og tilbindes straks. Vil man ha marmeladen søtere, beregner man ½ 1/2 kg. citroner, sitroner, 1 kg. sukker, ½ 1/2 l. av det vand, citronerne vann sitronene er kokt i.

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Frequently asked questions

How long must the lemons boil before they are used?
The lemons are boiled whole in cold water for about 2 hours, until they are well tender – test with a fork. Along the way the water is thrown off twice and fresh boiling water is poured on.
How are the lemons treated after cooking?
The lemons are quartered, the seeds removed and the white cut from the peels. The lemon flesh and the peels are then cut up paper-thin.
How long does the marmalade itself cook?
The sugar (750 g) is dissolved in 4 l of water and boiled until it is well skimmed. Then the lemon mixture is added and boils, stirring, for about 20 minutes, before it is poured into jars and covered at once.
Can the marmalade be made sweeter?
Yes. The recipe from Schønberg Erken's "Stor kokebok" (1914) states that you then reckon ½ kg lemons, 1 kg sugar and ½ l of the water the lemons were cooked in.

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