Barberry Jam
Ingredients
Directions
Prepare the barberries
Pick the barberries from the stalks and place them in an earthen pan.
Bake the barberries in the oven until soft.
Pass the baked barberries through a sieve using a large wooden spoon, ensuring no skins remain.
Make the jam
Weigh the barberries; for every 2 pounds of barberries, add 2½ pounds of powdered sugar.
Mix the sugar and barberries together.
Transfer the mixture to pans and cover them.
Store in a dry place.
Once filled, sift a little powdered sugar over the tops of the pans.
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 flavour, tartness and body of the jam once baked and sieved.
- Powdered sugar
- Sweetens the jam and helps preserve it by drawing out moisture from the fruit.
The step that matters
Passing the baked barberries through a sieve. Any skins left behind will make the jam coarse and unpleasant in texture, so the pulp must be pushed through fully and cleanly.
“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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