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Firm lingonberry jam

Firm lingonberry jam is made by bringing berries and water to the boil, taking the pan off the heat, stirring in sugar until cold and filling jars. From Erken's Stor kokebok (1949), p. 723.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 723 (falt i det fri)

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About the dish

A simple stirred variant where the sugar is not boiled with the berries.

How to make it

  1. 1

    Bring to the boil

    Bring the cleaned berries and water to the boil.

  2. 2

    Sugar and cooling

    Take the pan off the heat, add the sugar and stir until cold.

  3. 3

    Into jars

    Fill jars with the jam.

Changes from the original

The original gives no quantities, so the ingredients are listed without amounts.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 723)~77% of the text changedremovedadded
tyttebær (rensede). vann. sukker (mengde ikke oppgitt i teksten). Gi de De rensede bærene bær og vannet gis et oppkok.. Ta gryten av oppkok; tas fra varmen, tilsett tilsettes sukkeret og rør røres til blandingen er kald.. Fyll syltetøyet koldt. Has i krukker.

Note on Modernised

Originalen oppgir ingen mengder, så ingredienslisten er uten mål.

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Frequently asked questions

Why is the sugar not boiled with the berries?
According to the recipe it is stirred in after the pan is taken off the heat.
How much sugar?
Not stated in the original.

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