Barley Jelly
Ingredients
Directions
Put the washed pearl barley into a quart saucepan with the water.
Boil slowly until the liquid reduces to 1 pint.
Strain the liquid and allow it to set into a jelly.
Season to taste.
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
- Pearl barley
- Its starch thickens the cooking liquid as it simmers, helping it set into a jelly once strained.
- Water
- Carries the barley's starch and flavour, and reduces during boiling to concentrate the liquid.
The step that matters
Boil slowly until the liquid reduces to 1 pint. Simmering gently lets the barley release its starch without scorching or boiling over. The reduction concentrates the liquid so it sets firmly once cooled.
“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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