Stirred lingonberry jelly: 7 l lingonberries cooked 5 min with 1 l water, the juice strained and boiled up, and 1 kg sugar per liter of juice stirred in for 5–10 minutes while the juice is scalding hot (about 2.5 kg sugar in all).
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 603 (falt i det fri)
Lingonberries are rich in benzoic acid and keep almost without cooking. Erken therefore gives a stirred jelly in which the sugar is merely stirred into the steaming hot juice — a quick method that preserves the fresh berry flavor and fine color.
Cook the berries
Cook the cleaned berries with the water for 5 minutes.
Strain the juice
Strain the juice from the berries, bring it to a boil, skim it and lift the pot off the heat.
Stir in the sugar
Measure the juice and count 1 kg sugar for each liter of juice. Stir in the sugar, always to the same side, for 5–10 minutes while the juice is steaming hot.
Fill the glasses
Pour the jelly into clean glasses or jars and cover.
Amounts kept, but rendered in modern notation (liter/kg). The method is divided into numbered steps in modern Norwegian.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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