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Lingonberry Jam

Lingonberry jam with apples: 5 l lingonberries layered with 2.5 kg sugar and a vanilla bean, melted over low heat, 1 l peeled cut-up apples added and cooked until tender; filled into warm, dry jars.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 603 (falt i det fri)

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About the dish

Apples stretch and mellow the lingonberries, and vanilla gives the jam a rounded, sweetish aroma. Erken has the berries and sugar layered and melted slowly before the apples go in — this way the berries hold their shape better.

How to make it

  1. 1

    Layer

    Layer the cleaned, washed berries with the sugar in the pot and add the vanilla bean.

  2. 2

    Melt the sugar

    Set the pot over quite low heat until the sugar has just melted.

  3. 3

    Add the apples

    Add the peeled, cut-up apples and cook until the apples are tender.

  4. 4

    Fill the jars

    Fill the jam into warm, dry jars and cover.

Changes from the original

The amounts are given in modern measures. The method is divided into numbered steps; "the kettle" is kept as pot/kettle. No ingredients have been substituted.

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. 603) → 1949 (korrekturlest, s. 724)~37% av teksten endretfjernetlagt til
5 l. bær 2 1/2 kg. sukker 1 stang vanilje 1 l. opskaarne opskårne epler. De rensede, vaskede bær lægges legges lagvis med sukkeret i kjelen, tilsættes tilsettes vaniljen og sættes settes over ganske svak varme; naar når sukkeret er saavidt såvidt smeltet, haves has de skrællede, opskaarne skrelte, opskårne epler i. Koker, Koker til eplerne eplene er møre, fyldes fylles i varme, tørre krukker.

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Frequently asked questions

How much sugar and berries do I use?
The recipe uses 5 liters of lingonberries and 2 1/2 kg sugar, that is, about half a kilo of sugar per liter of berries. In addition, 1 liter of cut-up apples and 1 vanilla bean.
Why are the apples added afterward and not together with the berries?
The berries are layered with the sugar and set over quite low heat first. When the sugar has just melted, the peeled, cut-up apples are added, and the jam is cooked until the apples are tender.
How should the jam be filled into jars?
It is filled into warm, dry jars right after cooking.
How old is the recipe?
It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 603.

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