Barberry Jam
Ingredients
Directions
Make the syrup
Combine 18 ounces of sugar with 1 pint of water in a pot for every 4 pounds of barberries.
Boil the mixture until it becomes white and falls in thick masses from the spoon.
Cook the jam
Add the barberries and stir over a brisk fire for 6 minutes.
Skim off any scum that forms on the surface.
Pour the jam into jars or glasses for storage.
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 main fruit flavour, tartness and bulk of the jam.
- Sugar
- Sweetens the jam and, when boiled, thickens it and helps it set.
The step that matters
Boiling the sugar syrup until it forms thick masses. Sugar syrup must reach a high enough concentration to gel when cooled. Underboiling leaves the jam runny, while overboiling can make it stiff or sugary.
“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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