How much sugar should the juice have?

500 grams of sugar per liter of strained juice.

Why should the bottles be warm when filling?

Warm bottles are less likely to crack when hot juice is poured in, and hot filling aids preservation.

How long does the juice keep?

With good hygiene and sealing it keeps for a long time cool and dark; always check for fermentation before use.

Gooseberry Juice

Gooseberry juice from Cookbook for School and Home (1900): 6 l gooseberries are cooked down in 3 l water, strained and measured, the juice boiled with 500 g sugar per liter for half an hour, skimmed and bottled hot.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 292 (falt i det fri)

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About the dish

En saft med moderat sukkermengde der de rikelige stikkelsbærene kokes ut i vann. Den varme tappingen på oppvarmede flasker er periodens vanlige konserveringsgrep.

How to make it

1
Cook down the berries
Cook the gooseberries down in the water until they have released their juice.
2
Strain and measure
Strain off the juice and measure it.
3
Boil with sugar
For each liter of juice, add 500 g sugar. Boil for half an hour and skim well.
4
Bottle
Pour the juice hot into dry, warm bottles. Cork and seal with wax.

Changes from the original

Bærmengden er angitt i liter (volum), slik originalen gjør. Sukker er 500 g per liter silt saft. Varm tapping er beholdt som konserveringsmetode; bruk rene, sterile flasker.

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Frequently asked questions

How much sugar should the juice have?: 500 grams of sugar per liter of strained juice.
Why should the bottles be warm when filling?: Warm bottles are less likely to crack when hot juice is poured in, and hot filling aids preservation.
How long does the juice keep?: With good hygiene and sealing it keeps for a long time cool and dark; always check for fermentation before use.

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