Barberry Jelly
Ingredients
Directions
Extract the juice
Combine barberries and cold water in a pot and boil for 15 minutes.
Bruise the barberries with the back of a wooden spoon.
Pour the mixture into a fine strainer or jelly bag to extract the juice.
Weigh the clear juice.
Make the jelly
Boil the weighed juice for 10 minutes.
Remove from heat.
Stir in an equal weight of powdered sugar until dissolved.
Boil the jelly again.
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 natural pectin that helps the juice set into jelly.
- Powdered sugar
- Adds sweetness and, with boiling, helps the juice thicken and set into a firm jelly.
The step that matters
Boil the jelly again after stirring in the sugar. Sugar must dissolve fully before the second boil so it does not crystallise. The boil then concentrates the juice and pectin so the jelly can 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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