Barberry Jam. [First and Best Recipe.]
Ingredients
Directions
Prepare the barberries
Strip the barberries from the stalks and discard any that are spotted.
Make the jam
In a pot, combine the sugar and water, and boil until it becomes white and falls in thick masses from the spoon.
Add the barberries to the syrup and stir over a brisk fire for 6 minutes.
Skim off any scum and 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 tart fruit flavour and the main body of the jam.
- Well-refined sugar
- Sweetens the jam and, as it cooks into syrup, helps it set and keep.
The step that matters
Boiling the sugar and water to a thick syrup. The syrup must reach the right concentration before the fruit goes in. Too little cooking leaves the jam runny and unable to set, while cooking too long can make it sticky or hard.
“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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