Barberry Jam
Ingredients
Directions
Make the syrup
In a pot, combine 18 ounces of sugar with 1 pint of water.
Boil until the mixture 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.
Remove any scum that forms on the surface.
Pour the jam into jars or 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 fruit flavour, tartness and pectin-bearing body that the jam sets around.
- Sugar
- Sweetens the jam and, as it cooks down, helps it thicken and set.
The step that matters
Boiling the sugar and water to the thick-thread stage. Boiling the syrup until it falls in thick masses concentrates the sugar so the jam can set. Undercooked syrup leaves the jam thin and runny.
“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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