How much sugar should I use?

1 kg sugar per liter of strained juice. The amount of sugar thus depends on how much juice you get from the 1 kg berries and 1½ liters of water.

Why must the sugar dissolve before the juice boils?

The 1914 recipe is clear that the sugar should be completely dissolved in the juice before it comes to a boil. This keeps you from getting sugar crystals and prevents the jelly from turning grainy or scorching.

How long should the jelly boil?

The jelly itself boils about 8 minutes after coming to a boil, and is skimmed along the way. Before that, the berries are boiled with the water until they release their juice, and the juice is strained.

Do I need jelling sugar or pectin?

No. Black currants are naturally rich in pectin and acid, so the jelly sets with ordinary sugar just as the original recipe in Schønberg Erken's "Stor kokebok" (1914) describes.

Black currant jelly

Erken's black currant jelly (1914): 1 kg black currants boiled with 1.5 l water, the juice strained and boiled about 8 minutes with 1 kg sugar per liter of juice; the sugar must be dissolved before it comes to a boil.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 601 (falt i det fri)

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About the dish

From "Preserving" in Erken's "Stor kokebok" (1914). The black currant jelly stands side by side with the gooseberry jelly, and has a shorter cooking time because black currants are rich in jelling substances.

How to make it

1
Extract the juice
Boil the cleaned berries with the water until the berries have released their juice well.
2
Strain
Strain the juice and measure it.
3
Boil the jelly
Allow 1 kg sugar for each liter of juice. The sugar must be completely dissolved in the juice before it comes to a boil. Boil about 8 minutes and skim.
4
Fill the jars
Pour the jelly hot into clean, warm jars and cover.

Changes from the original

Quantities have been converted to modern units. The sugar is given per liter of juice as in the original. The method is set out in points and the language modernized.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 601) → 1949 (korrekturlest, s. 721)~68% av teksten endretfjernetlagt til

1 kg. solbær 1 ½ l. ~~vand sukker~~ vann sukker. De rensede bær og ~~vandet koker,~~ vannet koker til bærene har saftet sig, siles. Til hver liter saft ~~tages 1 kg. sukker. Sukkeret maa være smeltet i saften, før denne~~ tas 375 gr. sukker; dette koker ~~op. Koker ca. 8 minutter, skummes.~~ ¾ time, skummes, helles varm på tørre, varme flasker, korkes, lakkes.

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Frequently asked questions

How much sugar should I use?: 1 kg sugar per liter of strained juice. The amount of sugar thus depends on how much juice you get from the 1 kg berries and 1½ liters of water.
Why must the sugar dissolve before the juice boils?: The 1914 recipe is clear that the sugar should be completely dissolved in the juice before it comes to a boil. This keeps you from getting sugar crystals and prevents the jelly from turning grainy or scorching.
How long should the jelly boil?: The jelly itself boils about 8 minutes after coming to a boil, and is skimmed along the way. Before that, the berries are boiled with the water until they release their juice, and the juice is strained.
Do I need jelling sugar or pectin?: No. Black currants are naturally rich in pectin and acid, so the jelly sets with ordinary sugar just as the original recipe in Schønberg Erken's "Stor kokebok" (1914) describes.

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