Berjahlaup

Berry jelly

In autumn you can find a lot of berries in Iceland, especially in heathlands - especially small blueberries (Aðalbláber), crowberries (Krækiber) and stoneberries (Hrútaber), although sometimes you have to look closer to see the berries. You can also collect rowan berries - they are definitely very healthy when cooked and are a good source of vitamin C!

Hrútaber - stoneberry

It's definitely worth collecting berries and cooking "hlaup" from them, so to speak "jelly".


Ingredients

1 kg of berries
Water
500 g sugar


Preparation

Wash the collected berries and put them in a pot with the stems and stems. Then pour in enough cold water so that the berries are about half covered with water. Then cook the berries for around 20 minutes.

Then pour everything through a sieve lined with a muslin diaper or something similar, let it drain thoroughly and, if necessary, wring it out a little more.

Then put the reserved liquid back into a saucepan, add the sugar and let the whole thing cook again over high heat for about 20 minutes.

Then pour the jelly directly into jars that have been freshly rinsed with boiling water and close the jars.

By the way, Icelanders like to eat their jam bread with cheese.

[Translated from here.]