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Dessert

Barberry Marmalade

A preserve made by cooking barberries with sugar and water.

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

Ingredients

Directions

Prepare the fruit

  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.

Make the marmalade

  1. Reduce the pulp by half.

  2. Clarify the sugar and boil it.

  3. 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 flavour and the pulp that forms the body of the marmalade.
Sugar
Sweetens the marmalade and, as it thickens, helps it set and keep.

The step that matters

Boiling the pulp with the sugar. Once the pulp is added, the mixture must boil long enough for the sugar to concentrate and the fruit to thicken. Too little boiling leaves the marmalade runny, while too much can darken it and turn the sugar bitter.

“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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