Pickled Ripe Tomatoes with Lemon (Modne syltede tomater med citron)

PickledTomatoes

 

 

This recipe was originally published in Frøken Jensen Kogebog med Syltebog back in 1936 and was found on Spise Med Mormor 

1 kg ripe (not overripe) tomatoes
1 kg powdered sugar
Juice from 4 lemons

Dry the tomatoes well, prick with a darning needle and place in a jar, alternating with the sugar in layers. Let sit for 24 hours. The next day, pour the juice into a pot, add lemon juice, and bring to a boil. Pour the hot liquid over the tomatoes. Repeat the process over the next two days (heating up the juice and pouring it boiling hot over the tomatoes.) A bit of cognac can be poured into the jars on the last day before they’re sealed. Be sure to use the same hygiene rules for canning here as you would for anything else.

Preserved Lurid Bolete Mushrooms (Syltede rørhatte)

PickledBoletes

 

 

This recipe was found on Piskeriset på eventyr

500 g fresh Lurid Boletes
5 dl pickling vinegar
1 dl cider vinegar
1 dl sherry vinegar
1/2 dl balsamic vinegar
1 tsp dried chile de arbol
4 bay leaves
2 tbsp demerara sugar
1 tsp pink peppercorns
1 tsp salt
1 tsp coriander seeds

Carefully wash the mushrooms and cut them into bite-sized pieces. Place the rest of the ingredients in a pot, bring to a boil, add the mushrooms and let simmer, covered, for half an hour, stirring occasionally. Pour the mushrooms and brine into a sterilised jar, seal, and store in the refrigerator for up to a month.

Pickled Pumpkin with Shallots and Maple Syrup (Syltede græskar med skalotteløg og ahornsirup)

Pickled Pumpkin

 

 

This recipe was found on Hendes Verden

Marinade:
1 L boiled water, cooled
2 tsp salt
1 dl vinegar
200 g pumpkin cut into sticks
250 g small shallots

Brine:
2 dl white wine vinegar
1 tsp sea salt
1 dl maple syrup
50 g sugar
2 tbsp freshly grated horseradish

Mix the marinade together (aside from the pumpkin pieces and shallots). Add the pumpkin, cover, and refrigerate overnight. Strain out the marinade and discard. Peel the shallots. Heat white wine vinegar, salt, sugar, and maple syrup until the sugar is dissolved. Add horseradish, pumpkin, and shallots to the brine, and cook for 8 minutes. Place in a sterilized jar and seal. Store in a dark and cool place.

Plum and Pear Marmelade (Blomme- og pæremarmelade)

PlumAndPearJam

 

 

This recipe is from Frøken Jensens Kogebog med Syltebog 1936 and was found on Spise Med Mormor 

2 kg plums
1 kg pears
1 kg powdered sugar

Halve and pit the plums (use prune plums preferably.) Peel the pears and cut into quarters. Place in a pot along with the powdered sugar and cook to a firm and broken down mass, stirring constantly.

The fruit can also be boiled until tender with skins on in a little bit of water and then passed through a sieve, then cooked with the powdered sugar as described above.

Place the marmelade in sterilsed jars and process.

Blackcurrant Jam with Cinnamon (Solbærsyltetøj med kanel)

BlackCurrantJamCinnamon

 

 

This recipe was found on Hjemmet 

Makes ca 1 1/2 L

1 kg blackcurrants
3-4 cinnamon sticks
1 dl water
600 g gelling sugar

Wash the berries and place in a pot with cinnamon and water. Boil and let simmer on low heat for 5 minutes, stirring. Mix in the gelling sugar and cook 3-5 minutes, stirring. Remove from heat and let sit 10-15 minutes. Pour the jam into clean, sterilised jars, divide the cinnamon sticks between the jars and seal them. Store in a dark, cool place. This jam is delicious on bread, pancakes, and ice cream desserts.

Preserved Mulberries (Syltede Morbær)

Preserved Mulberries

 

 

This recipe was found on Spise Med Mormor

1 pound sugar to each 1 pound berries
125 ml water to each pound sugar
Canning jars

Wash the berries and remove the bad ones. Boil up half of the sugar with the water into a syrup. Let cool to lukewarm and pour it over the berries. Let sit overnight. The next day, pour the juice out, cook it up with the rest of the sugar to an even syrup, cool to lukewarm, and pour over the berries again. On day 3, heat up the berries and juice to its boiling point, boil 1 minute. Take the berries out and place into warmed jars. Cover the jars and keep them warm. Boil the juice until it’s even and pour it over the berries. Seal the jars.

Blackberry Juice with Brown Sugar (Brombærsaft med farin)

Blackberry Juice

 

 

This recipe is from 1946 and was found on Spise Med Mormor 

Note that this isn’t for drinking; it’s used like a syrup.

 

1 L juice to 250 g brown sugar

Purée the berries, place in a strainer lined with cheesecloth, and let stand overnight. Measure out the juice. Place in a pot with the corresponding amount of brown sugar. Skim foam off and let simmer for 10 minutes. Pour into clean bottles that have been prepped as one would canning jars.

Rowan Berry Jelly (Rønnebærgelè)

There’s no photo for this, unfortunately. I found the recipe on Hindbærsnitten

1 kg rowan berries
1/2 kg tart apples
1 L water
100g sugar per decilitre of juice

 

Boil the berries, apples, and water for about a 1/2 hour, covered. Pour the fruit into a cheesecloth and let drip for 8-10 hours.

 

Measure the juice and bring to a boil. Mix in the sugar and let simmer until it passes the jam test (read here on how to test one’s jam.) Skim any foam from the jelly and pour into small jars. Cover them with clean towels overnight, then seal the jars.

 

If you want a very stiff jelly, then add pectin.

 

Tips: Freeze the rowan berries for 24 hours before boiling so the jelly isn’t as bitter.