Lingonberry Jelly II: berries and water simmer ½ hour, the juice is strained and stirred without stopping with 1 kg sugar per liter of juice and a vanilla bean for ½–1 hour, filled into jars and covered the next day.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 603 (falt i det fri)
This variant cooks the berries longer and is stirred cold with chipped loaf sugar and vanilla. The long stirring makes the sugar dissolve and the jelly set without further cooking — a typical household technique from Erken's time.
Cook the berries
Let the berries and water simmer for half an hour.
Strain and measure the juice
Strain the juice and measure it. Count 1 kg sugar (chipped loaf sugar) for each liter of juice.
Stir the jelly
Pour the juice into a vessel, add the sugar and the vanilla bean and stir without stopping to the same side for ½–1 hour.
Fill and cover
Fill the jelly into jars and cover the next day.
The amounts are kept as given; the sugar is specified as 1 kg per liter of juice as in the text. Chipped loaf sugar is listed in the ingredient list as sugar (or loaf sugar). The method is divided into steps.
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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