Marmalade of Barberries
Ingredients
Directions
Make the syrup
Make a rich clarified syrup with the sugar.
Cook and pot
Stir the barberries and boil them in a saucepan with the water until reduced to a marmalade.
Stir the syrup and barberry pulp together over heat until near boiling.
Remove from heat, pour into pots, and seal when cold.
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
- Loaf sugar
- Sweetens the marmalade and, at high concentration, helps it keep and set as it cools.
- Barberries
- Supply the tart fruit pulp that forms the body and flavour of the marmalade.
The step that matters
Combining the syrup and barberry pulp. Heating the syrup and pulp only until near boiling keeps the sugar from scorching and the fruit from turning dull or bitter. Sugar concentration also sets the marmalade as it cools.
“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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