Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 723
De rensede bær og vannet gis et oppkok; tas fra varmen, tilsettes sukkeret og røres til koldt. Has i krukker.
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)
Be the first to rate
About the dish
A simple stirred variant where the sugar is not boiled with the berries.
How to make it
- 1
Bring to the boil
Bring the cleaned berries and water to the boil.
- 2
Sugar and cooling
Take the pan off the heat, add the sugar and stir until cold.
- 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 different editions to see a comparison.
Community interpretations
Be the first to share your own version.
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.
Related recipes
More dishes in the same category from the archive
Read also
Kommentarer
Ingen kommentarer ennå. Bli den første til å dele!