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Gooseberry jam

Erken's gooseberry jam (1914): 1.5 kg berries are layered with 375 g sugar, boiled 15 minutes, and ½ dl cognac is added; the berries are lifted into jars and the juice is reduced 15 minutes and poured hot over them.

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 method of taking the berries out and reducing the juice gives whole berries in a thick syrup — a typical Erken technique.

How to make it

  1. 1

    Layer

    Layer the ripe, cleaned berries with the sugar in the preserving pan.

  2. 2

    Boil

    Let the berries boil for a quarter of an hour.

  3. 3

    Add cognac

    Pour the cognac over the berries.

  4. 4

    Take out the berries

    Lift the berries out with a slotted spoon and put them in jars.

  5. 5

    Reduce the juice

    Reduce the juice for a quarter of an hour and pour it hot over the berries. Cover.

Changes from the original

Units modernized (dl for "del."), the amounts "1 ½ kg" and "½ dl cognac" read out of the OCR. The method is broken into numbered steps.

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. 722)~58% av teksten endretfjernetlagt til
1 ½ kg. H k g- bær 375 gr. sukker ½ del. konjak. Y 4 dd. konjakk. De modne, rensede bær lægges legges lagvis med sukkeret i syltekjelen, koker ¼ % time. Nu heldes konjaken helles konjakken over; bærene tages tas op med en hulslev og lægges legges i krukker; glass; saften kokes ind ¼ koker inn % time og heldes helles varm over. Skrues til.

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Frequently asked questions

How long should the gooseberries boil?
The berries are layered with the sugar in the preserving pan and boil about 15 minutes (¼ hour). Then they are taken out, and the juice is reduced for another 15 minutes before it is poured hot over the berries in the jars.
How much sugar is used for the berries?
375 grams of sugar to 1½ kg of berries — a fairly low sugar content compared to modern jam.
What is the cognac for, and when is it added?
Half a deciliter of cognac is poured over the berries right after they have boiled for 15 minutes, before the berries are taken out with a slotted spoon and put in jars. It adds flavor and helps with shelf life.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 601.

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