Quick-cooked jam

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Frukt og bær, s. 88 (falt i det fri)

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1
Boil the berries
Boil the berries with the water for 5 minutes and skim well.
2
Add sugar
Add the sugar and salicylic acid and stir until the sugar has dissolved. Keep the jam over the heat the whole time, but do not let it boil.
3
Pot
Pour the jam into jars or glasses and cover in the usual way.
4
Note
Note: Salicylic acid and benzoic acid are no longer common advice for home preserving, and a layer of paraffin wax is not recommended. Today, use clean, heat-treated jars and enough sugar or boiling instead, and store cold.

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