Barberry Jelly
Ingredients
Directions
Prepare
Pick the barberries from the stalks.
Prepare syrup in a pan.
Mix the barberries with the syrup in a 1:1 ratio.
Cook and strain
Place the pan on the fire and boil until the syrup reaches the 'Pearl' stage, skimming off any scum.
Pour the mixture through a fine sieve and press the berries to extract juice.
Combine the syrup and juice in a pan and finish as for Apple or Currant Jelly.
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, fruity flavour and the juice that becomes the jelly.
- Syrup
- Adds sweetness and, once boiled down, helps the jelly set firm as it cools.
The step that matters
Boiling to the Pearl stage. The syrup must reach the Pearl stage to set properly. Stopping early leaves the jelly runny, while boiling too long makes it stiff and can darken its flavour as the sugar concentrates and caramelises.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.