How much cognac goes in?

Only ¼ dcl, that is 2.5 cl, a small splash that gives aroma to the jam.

Why are the berries lifted out while the juice is reduced?

This way the ripe gooseberries hold their shape, while the juice gets to boil thicker before it is poured hot back over the berries.

Does the jam contain alcohol?

A small amount of cognac is added. Much of the alcohol evaporates during boiling and reduction, but the jam may contain traces; take this into account when serving.

Gooseberry Jam with Cognac

Gooseberry jam with cognac from Cookbook for School and Home (1900): 500 g ripe gooseberries, 375 g sugar, 2 dl water, ¼ dl cognac. Berries and sugar are layered, water poured over, boiled ¼ hour, cognac added, the berries distributed into jars and the reduced juice poured hot over them.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 293 (falt i det fri)

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About the dish

Et litt festligere stikkelsbærsyltetøy tilsatt en skvett konjakk. Bærene tas skånsomt ut med hullsleiv og fordeles i krukker mens saften kokes inn separat, slik at bærene holder formen i en tykk, aromatisk saft.

How to make it

1
Layer up
Layer the ripe, cleaned gooseberries with the sugar in the preserving pan. Pour the water over.
2
Boil
Boil for a quarter of an hour.
3
Add the cognac
Pour the cognac over. Lift out the berries with a slotted spoon and put them into jars.
4
Reduce the juice
Boil the juice down for a quarter of an hour, and pour it hot over the berries in the jars. Cover.

Changes from the original

Mengdene er beholdt. Originalens «¼ »» viser tilbake til dcl-enheten på linjen over, altså ¼ dcl konjakk. «Kognak» er modernisert til konjakk. Bruk rene glass.

Tidsmaskin – hva endret seg?

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

Fra1900 Modernisert

Til1900 Modernisert

1900 (korrekturlest, s. 293) → Modernisert~84% av teksten endretfjernetlagt til

~~Stikkelsbærsyltetøi. ½ kg. bær,~~ 500 g stikkelsbær (modne, rensede). 375 ~~gr. sukker,~~ g sukker. 2 ~~dcl. vand, ¼ » kognak. De~~ dl vann. 0,25 dl konjakk (¼ dcl). Legg de modne, rensede ~~bær lægges~~ stikkelsbærene lagvis med sukkeret i ~~syltekjedlen, vandet heldes over, koger ¼ time. Nu heldes kognaken over;~~ syltekjelen. Hell vannet over.. Kok i et kvarter.. Hell konjakken over. Ta bærene ~~tages op~~ opp med en ~~hulslev~~ hullsleiv og ~~lægges~~ legg dem i ~~krukker;~~ krukker.. Kok saften ~~koges ind ¼ time~~ inn i et kvarter, og ~~heldes~~ hell den varm ~~over; overbindes.~~ over bærene i krukkene. Bind over.

Note til Modernisert

Mengdene er beholdt. Originalens «¼ »» viser tilbake til dcl-enheten på linjen over, altså ¼ dcl konjakk. «Kognak» er modernisert til konjakk. Bruk rene glass.

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Frequently asked questions

How much cognac goes in?: Only ¼ dcl, that is 2.5 cl, a small splash that gives aroma to the jam.
Why are the berries lifted out while the juice is reduced?: This way the ripe gooseberries hold their shape, while the juice gets to boil thicker before it is poured hot back over the berries.
Does the jam contain alcohol?: A small amount of cognac is added. Much of the alcohol evaporates during boiling and reduction, but the jam may contain traces; take this into account when serving.

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