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Dessert

Barberry Jam

A preserve made from barberries and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Barberry Jam

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fruit

  1. Pick the barberries from the stalks and place them in an earthen pan.

  2. Bake the barberries in the oven at 350°F (175°C) until soft.

  3. Pass the baked barberries through a sieve using a large wooden spoon, ensuring no skins remain.

Sweeten and pot

  1. Weigh the barberries and mix them with the powdered sugar in a bowl.

  2. Transfer the mixture to pans and cover them.

  3. Store the pans in a dry place.

  4. Once filled, sift a little powdered sugar over the tops.

Recipe from a historical cookbook (Internet Archive).

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 tart fruit base and the flavour the jam is built on.
Powdered sugar
Sweetens the jam and balances the barberries' tartness while helping it keep.

The step that matters

Bake the barberries until soft. Soft fruit breaks down easily when pushed through a sieve. If the barberries are underbaked, the pulp stays firm, skins are harder to separate, and less pulp passes through.

“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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