Johannisbeeren Ohne Kerne Einzumachen
"Ausgesuchte nicht zu reife dicke Johannistrauben werden abgespült, zum Ablaufen auf einen sauberen Durchschlag gelegt und abgebeert. Dann durchsticht man jede Beere mit einer zugespitzten Federfpule, damit die Kerne herausfallen, und nimmt zu 1 Pfund Beeren 3 Pfund Zucker. Nachdem dieser gut geläutert, gibt man die ausgekernten Beeren mit ihrem Saft hinein, läßt sie eben durchkochen, schüttet sie dann mit dem Saft in ein porzellanenes Gefäß und füllt sie in Einmachegläser. Unter dem Namen „Groseilles de Bar“ kommt dies besonders feine Eingemachte zu hohen Preisen in den Handel; trotz seiner etwas umständlichen Herstellungsweise lohnt es sich daher, es selbst einzumachen."
English Translation
"Select not too ripe, large red currants, rinse them, place them on a clean colander to drain, and remove them from the stems. Then prick each berry with a sharpened feather quill so the seeds fall out, and take 3 pounds of sugar for 1 pound of berries. After the sugar is well clarified, add the deseeded berries with their juice, let them come just to a boil, then pour them with the juice into a porcelain vessel and fill them into preserving jars. Under the name 'Groseilles de Bar,' this particularly fine preserve is sold at high prices; despite its somewhat cumbersome preparation, it is therefore worth making yourself."
Note on the Original Text
The recipe is written in a concise, stepwise narrative, typical for late 19th-century German cookery texts. Measurements are provided by weight (pounds, here converted to metric grams and kilograms), with the author assuming a degree of experience in jam-making and preservation. Some terms, like 'geläutert' (clarified), refer to boiling sugar to purity, a standard confectionery process at the time. The spelling and phrasing are representative of educated, practical German prose from the late 1800s.
Title
Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)
You can also click the book image above to peruse the original tome
Writer
Henriette Davidis
Era
1897
Publisher
C.N. Caspar
Background
A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.
Kindly made available by
Internet Archive
This recipe hails from Henriette Davidis’s classic 19th-century German cookbook, a mainstay in many central European households. At the time, seedless currant preserves—marketed as 'Groseilles de Bar'—were extravagant, sold at high prices due to the intense labor involved. Homemakers with time and patience could attempt this labor-intensive preserve at home, transforming a simple summertime fruit into a jewel-like delicacy cherished for festive tables or as a precious gift.
Traditional tools included a large sieve or colander for draining the berries, a feather quill (hardened and sharpened) for painstakingly removing the seeds, a heavy enamel or porcelain bowl for holding the fruit, and a large pot for boiling the syrup. Jam jars or glass preserving jars and a ladle were also essential for storing the finished product. Today, a fine-tipped wooden skewer, a modern mesh sieve, a large saucepan, heatproof glass bowls, and standard preserving jars can be used as substitutes.
Prep Time
1 hr
Cook Time
10 mins
Servings
12
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 pound fresh, firm red currants (Johannisbeeren), stems removed
- 3.3 pounds granulated sugar
- A little water (for dissolving sugar)
Instructions
- Select firm, not overly ripe, large red currants (Johannisbeeren).
- Rinse them gently under cold water, then drain well in a sieve.
- Carefully remove the stems from the currants.
- With a small, pointed tool or a fine-tipped skewer, pierce each berry and squeeze or nudge out the seeds without crushing the fruit.
- Weigh your prepared currants.
- For every 1 pound of currants, measure out 3.3 pounds of sugar.
- Dissolve the sugar in a saucepan with a bit of water (just enough to moisten it) and bring it slowly to a boil to clarify the syrup.
- Skim off any froth, and once the syrup is clear, add in the deseeded currants along with any juices they have released.
- Bring the mixture just to the boil and let it bubble gently for a few minutes.
- Pour both the currants and their syrup into a porcelain or glass bowl, and then transfer while still hot into sterilized preserving jars.
- Seal immediately.
- This preserves red currants in their whole form while making them luxurious and seedless, in the fashion of the famous 'Groseilles de Bar.':
Estimated Calories
370 per serving
Cooking Estimates
You will spend most of the time preparing the currants by removing stems and seeds; cooking time is short as you just need to dissolve the sugar and briefly cook the fruit. Each serving is high in sugar, so calorie count is based on that.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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