Barberry Jelly
Ingredients
Directions
Prepare the juice
Pick the barberries from the stalks and mash them.
Heat the mashed barberries in a saucepan.
Strain the mixture through a flannel bag to extract the juice.
Make the jelly
In a pot, combine 2 cups of the clear juice with 1½ pounds of loaf sugar.
Simmer the mixture over gentle heat until it gelatinizes.
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 natural pectin that the jelly sets from.
- Loaf sugar
- Sweetens the juice and helps it set into a firm, spreadable jelly.
The step that matters
Simmering until it gelatinizes. Simmer gently and watch closely. Too little cooking leaves the jelly runny, while overcooking can make it stiff or caramelized. Gentle heat lets the pectin and sugar set properly.
“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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