Barberry Marmalade
Ingredients
Directions
Prepare the barberries
Add the water to a deep, broad silver or copper pan.
Remove the seeds from the barberries and add them to the water.
Boil the barberries a few times over the heat.
Strain the barberries through a sieve.
Bruise the strained barberries to extract the pulp.
Return the pulp to the heat until the moisture evaporates completely.
If using a copper pan, transfer the pulp to an earthen vessel to avoid reaction.
If using a silver pan, keep the pulp in it.
Make the marmalade
Pour the clarified sugar over the pulp.
Boil together, stirring well with a wooden spoon.
Pour the marmalade 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 main fruit pulp, flavour and natural pectin for the set.
- Sugar
- Sweetens the marmalade and helps it set into a thick, spreadable texture.
The step that matters
Return the pulp to the heat until the moisture evaporates completely. Excess water left in the pulp dilutes the sugar and delays setting, so the marmalade can stay loose or spoil. Cooking until the moisture is gone concentrates the pulp and lets the sugar and fruit gel 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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