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Dessert

Barberry Marmalade

A preserve made from barberries, sugar, and water, simmered and reduced to a marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Barberry Marmalade

Ingredients

Directions

Prepare the pulp

  1. Mash the barberries with a little water on a warm stove.

  2. Pass the mixture through a fine sieve.

  3. Weigh the pulp and return it to the fire.

  4. Reduce the pulp to half its volume.

Make the marmalade

  1. Clarify 1 pound of loaf sugar and boil it.

  2. Add the pulp to the sugar and boil together for a few minutes.

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 pulp that forms the body and sharp flavour of the marmalade.
Sugar
Sweetens the pulp and, as it thickens on boiling, helps set the marmalade.

The step that matters

Reduce the pulp to half its volume. Evaporating water concentrates the pulp and its natural pectin, so the marmalade can thicken and set once the sugar is added. Too little reduction leaves it runny.

“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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