Barberry Jam
Ingredients
Directions
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 pot and stir over a brisk fire for 6 minutes.
Skim off any scum that forms on the surface.
Pour the jam into jars or glasses for storage.
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 main fruit flavour, tartness and pectin-bearing body for the jam.
- Sugar
- Sweetens the jam and, when boiled, helps it thicken and set as it cools.
- Water
- Dissolves the sugar so it can be boiled to the right syrup stage before the fruit is added.
The step that matters
Boiling the sugar and water to the thick-thread stage. Sugar syrup must reach the point where it falls in thick masses from the spoon. Under-boiled syrup leaves the jam runny, while over-boiling makes it stiff and prone to crystallising 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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