How much sugar should I use?

1 kg sugar per liter of strained juice. From 4 liters of berries and 1 liter of water you get a certain amount of juice — always measure the juice before weighing out the sugar.

How do I boil the berries?

The cleaned gooseberries are boiled with the water until they fall apart, and then the juice is strained off. Do not press too hard if you want a clear jelly.

What does the vanilla do, and how is the jelly finished?

Two vanilla pods are boiled with the juice and sugar for flavor. The mixture is boiled over low heat and skimmed, and is otherwise treated like redcurrant jelly in the original recipe from Schønberg Erken's "Stor kokebok" (1914).

Gooseberry jelly

Erken's gooseberry jelly from 1914: 4 l berries are boiled with 1 l water until they fall apart, the juice is strained and boiled with 1 kg sugar per liter of juice plus 2 vanilla pods over low heat; treated like redcurrant jelly.

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

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About the dish

From the chapter "Preserving" in Henriette Schønberg Erken's "Stor kokebok" (1914). The jelly is one of a series of berry jellies that all follow the same method as redcurrant jelly.

How to make it

1
Boil the berries
Clean the berries and boil them with the water until they fall apart.
2
Strain the juice
Strain the berries and cooking water through a jelly bag or a cloth, and measure the juice.
3
Boil the jelly
Take 1 kg sugar for each liter of juice. Boil the juice, sugar, and vanilla pod over low heat and skim well.
4
Fill the jars
Finish the jelly as you would redcurrant jelly: pour it hot into clean, warm jars and cover once the jelly has set.

Changes from the original

Amounts are given in modern units (liter/kg/dl). The sugar amount is stated as "per liter of juice" as the original does, and an estimated total sugar amount has been added. The method is broken into numbered steps 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. 722)~43% av teksten endretfjernetlagt til

4 l. 1. bær 1 ~~l. vand 2~~ 1. vann Yz stang vanilje ~~sukker~~ sukker. De rensede bær kokes med ~~vandet,~~ vannet til de ~~gaar~~ går itu, siles. Til hver liter saft ~~tages 1~~ tas i kg. sukker. Dette med vaniljen kokes over svak varme, skummes og behandles ~~forøvrig~~ for øvrig som ~~ribsgelé.~~ ripsgelé.

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Frequently asked questions

How much sugar should I use?: 1 kg sugar per liter of strained juice. From 4 liters of berries and 1 liter of water you get a certain amount of juice — always measure the juice before weighing out the sugar.
How do I boil the berries?: The cleaned gooseberries are boiled with the water until they fall apart, and then the juice is strained off. Do not press too hard if you want a clear jelly.
What does the vanilla do, and how is the jelly finished?: Two vanilla pods are boiled with the juice and sugar for flavor. The mixture is boiled over low heat and skimmed, and is otherwise treated like redcurrant jelly in the original recipe from Schønberg Erken's "Stor kokebok" (1914).

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