Barberry Jam
Ingredients
Directions
Prepare
Remove the barberries from the stem and mash them.
Mix the mashed barberries with the Peruvian bark and brown sugar.
Cook and jar
Place the mixture in a preserving kettle and boil slowly for 45 minutes, stirring and skimming frequently.
Increase the heat and boil rapidly for 15 minutes, stirring often to prevent sticking.
Pour the warm jam into a glass or china jar and cover tightly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Barberries
- Provide the main fruit flavor and tartness that define the jam.
- Brown sugar
- Adds sweetness and helps preserve the jam by binding water.
The step that matters
Boiling rapidly while stirring. Once the jam is concentrated, sugar and fruit solids scorch easily on a hot kettle base. Frequent stirring spreads heat evenly and keeps the jam from sticking and burning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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