Barberry Jelly
Ingredients
Directions
Prepare the juice
Pick barberries from the stalks and mash them.
Boil the mashed barberries for 15 minutes.
Squeeze the mixture through a jelly bag to extract the juice.
Make the jelly
Combine 1 pound of white sugar with 1 pound of the juice in a pot.
Melt the sugar in the juice and boil for 30 minutes.
Pour the jelly into tumblers and seal.
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 juice and flavour that the jelly is built on.
- White sugar
- Sweetens the jelly and, boiled with the juice, thickens it into a set jelly.
The step that matters
Boiling the sugar and juice. The sugar must dissolve fully and then boil long enough to concentrate the juice. Boiling thickens the liquid and lets the natural pectin and acid set it on cooling. Too little boiling leaves a runny jelly.
“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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