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Dessert

Barberry Marmalade

A preserve made from barberries, sugar, and water, cooked until thickened.

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 the sugar and boil it until it reaches a feather stage.

  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 fruit pulp, tartness and main flavour of the marmalade.
Sugar
Sweetens the marmalade and, as it boils down, helps it thicken and set.

The step that matters

Add the pulp to the sugar and boil together for a few minutes. Sugar syrup must be at the feather stage before the pulp goes in, and the mixture needs enough boiling to concentrate and set. Too little boiling leaves it runny, while overboiling can make it stiff and cause sugar to crystallise.

“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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