Name: Barberry Jelly
Ingredients: 1 pound very ripe barberries; 1 pint water; 1 quart clarified calves’ foot jelly

Barberry Jelly

Ingredients

1 pound very ripe barberries
1 pint water
1 quart clarified calves’ foot jelly

Directions

Prepare the juice

Pick the barberries from the stalks.
Place the barberries in a pot with water and bring to a boil twice.
Strain the juice through blotting paper.

Finish the jelly

Mix the juice with the clarified calf's foot jelly.
Finish the jelly in the usual way.

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 flavour and colour that define the jelly.
Clarified calves’ foot jelly: Supplies the gelling base that sets the juice into a firm jelly.

“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.