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Black currant jam

Erken's black currant jam (1914): 1.25 dl water in the pot, 1.5 kg black currants layered with 375 g sugar, simmered until no more foam forms; the berries are lifted out, the juice reduced 10 minutes, everything combined and filled into jars.

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). Black currants are put on with a little water in the bottom so they don't scorch, and the jam is considered done when foam stops forming.

How to make it

  1. 1

    Layer

    Pour the water into the preserving pan first, then layer the cleaned berries with the sugar.

  2. 2

    Simmer

    Let the mixture simmer until no more foam appears.

  3. 3

    Lift out the berries

    Lift the berries out with a slotted spoon.

  4. 4

    Reduce the juice

    Reduce the juice for 10 minutes.

  5. 5

    Combine and fill

    Return the berries to the pan, shake it well, and pour the jam into jars. Cover immediately.

Changes from the original

Units modernized (dl, grams). The method is set out in numbered steps; "tied over" is rendered as covering the jars immediately.

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. 601) → 1949 (korrekturlest, s. 721)~54% av teksten endretfjernetlagt til
1 ½ kg. bær 375 gr. sukker 1 ¼ 1¼ del. vand. Vandet haves vann. Vannet has først i kjelen, og de rensede bær lægges legges ned lagvis med sukkeret, smaakoker, småkoker til intet skum viser sig mere. Bærene tages tas op med en hulslev, hullslev, og saften koker ind kokes inn 10 minutter. Bærene haves has igjen i kjelen, som rystes noget, heldes helles i krukker, overbindes glass som skrues til straks. Istedenfor vanilje kan man ta ½ sitron, der skjæres i tynne skiver og koker sammen med bærene.

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Frequently asked questions

How much sugar and water do I use for 1½ kg black currants?
According to the 1914 recipe: 375 g sugar and about 1¼ dl water for 1½ kg cleaned berries. The water goes into the pan first, then the berries and sugar are layered in.
How do I know the jam is done?
The berries simmer until no more foam appears. Then the berries are lifted out with a slotted spoon, the juice is reduced for 10 minutes, and the berries are returned to the pan.
What do I do at the end before storing?
Shake the pan a little so the berries and juice combine, pour the jam into jars, and cover them at once while still hot.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 601. The total time is roughly 60 minutes and the yield is figured at about 10 servings.

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