Barberry Jelly
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Extract the juice
Pound the barberries in a dish to extract the juice.
Place the berries in a kettle with a little water and scald them slightly.
Make the jelly
Measure the juice and add 1 pound of sugar for each pint of juice.
Dry the sugar in the oven at 350°F (175°C).
Add the sugar to the juice and boil for 7 minutes after it starts boiling.
Fill the glasses
Spoon the hot jelly into glasses.
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 that gives the jelly its flavor and body.
- Sugar
- Adds sweetness and, once boiled with the juice, helps the jelly set.
The step that matters
Boil for 7 minutes after it starts boiling. Boiling concentrates the sugar and juice so the natural pectin can form a gel. Boiling too briefly leaves the jelly runny, while boiling too long can make it stiff or dull in flavor.
“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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