Preserved Barberries and Sirup
Ingredients
Directions
Make the syrup
Boil the sugar and water together.
Once boiling, add the barberries and cook until the syrup thickens.
Jar and bottle
Transfer the barberries into jars, ensuring they are covered with syrup.
Strain the remaining syrup through a cloth and pour it into bottles.
Cork and seal the bottles.
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
- Sugar
- Dissolves into the water to form a syrup and provides sweetness and preservation.
- Barberries
- Provide the tart fruit flavour and colour that the syrup carries.
- Water
- Dissolves the sugar so it can form a syrup when boiled.
The step that matters
Cooking the barberries until the syrup thickens. Sugar concentration rises as water evaporates, and the syrup thickens as it cools. Cooking too briefly leaves it thin and less stable, while overcooking can make it stiff and cause the 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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