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.
Make the jelly
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.
Collect the syrup and juice in a pan.
Finish as you would for Apple Jelly 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 juice and pectin-bearing fruit that give the jelly its flavour and set.
- Syrup
- Supplies sugar that sweetens the jelly and helps it set as it cooks down.
The step that matters
Boiling to the 'Pearl' stage. Sugar concentration must reach the right level for the jelly to set. Boiling too little leaves it runny, while boiling too long can make it stiff or candy-like. Skimming scum keeps the finished jelly clear.
“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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