Barberry Jelly
Ingredients
Directions
Extract the juice
Strip the barberries from their stalks and place them in a saucepan with enough water to cover them.
Boil for about 15 minutes.
Remove from heat.
Bruise the barberries with a wooden spoon in a basin.
Pass the mixture through a fine sieve.
Weigh the juice obtained.
Make the jelly
Add an equal weight of sugar to the juice.
Boil until bubbles rise all over the surface.
Remove from heat.
Skim off any foam.
Pour the jelly into pots.
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 flavour and natural pectin-rich juice that gives the jelly its body.
- Sugar
- Adds sweetness and, with the boiling juice, helps the jelly set.
The step that matters
Boil until bubbles rise all over the surface. Sugar and juice must reach a concentration high enough to set. Boiling too briefly leaves the jelly runny, while boiling too long can make it dense and dull in flavour.
“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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