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Dessert

Barberr Y-jam

Barberry jam made by boiling berries with equal parts brown sugar until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Barberr Y-jam

Ingredients

Directions

Prepare

  1. Weigh the remaining berries from the jelly bag.

  2. Place the berries in a preserving kettle with an equal amount of brown sugar.

Cook

  1. Boil the mixture until it thickens, removing any scum that rises.

  2. Stir continuously to prevent sticking or burning.

Jar

  1. Once done, cool slightly and transfer to air-tight jars or glasses covered with paper.

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

Berries
Provide the fruit flavour, natural pectin, and bulk of the jam.
Brown sugar
Sweetens the jam and helps it thicken and set as it cooks down.

The step that matters

Stir continuously while boiling. Sugar-rich fruit mixtures scorch easily on the bottom of a pot. Constant stirring spreads the heat evenly and keeps the sugar from burning, which would give a bitter taste.

“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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