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, then remove from heat.
Bruise the barberries with a wooden spoon in a basin.
Pass the mixture through a fine sieve to extract the juice.
Make the jelly
Weigh the juice.
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 into jars.
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 flavour and natural pectin that help the juice set into a jelly.
- Sugar
- Sweetens the juice and, with boiling, helps it thicken and set as it cools.
The step that matters
Boil until bubbles rise all over the surface. Boiling the juice with sugar must reach a full rolling boil to concentrate it enough to set. Undercooking leaves a runny jelly, while overcooking can make it stiff 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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