Barberry Jam
Ingredients
Directions
Prepare the pulp
Mash the barberries with water in a saucepan over low heat.
Pass the mixture through a fine sieve to extract the pulp.
Return the pulp to the saucepan and reduce it by half over low heat.
Make the syrup and finish
Clarify the sugar and boil it until it reaches a syrup consistency.
Combine the pulp with the syrup and boil together for a few minutes.
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 gives the jam its flavour and colour.
- Loaf sugar
- Sweetens the jam and, as it thickens with boiling, helps it set.
The step that matters
Reducing the pulp by half. Cooking the pulp down over low heat concentrates its flavour and removes excess water, so the jam sets properly later instead of staying 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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