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Barberry Jam

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

Ingredients

Directions

  1. Pick ripe barberries from the stem and mash them.

  2. Mix the mashed barberries with 1 pound of good, clean Peruvian bark and brown sugar.

  3. Put the mixture into a preserving kettle and boil slowly for 45 minutes, stirring and skimming frequently.

  4. Boil rapidly for 15 minutes, stirring often to prevent sticking.

  5. Pour the warm jam into a glass or china jar and cover closely.

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.

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