Barberry Jelly
Ingredients
Directions
Prepare the juice
Pick the barberries and place them in an earthen jar.
Add enough water to cover the fruit.
Set the jar in a pan of cold water on the fire until the fruit bursts and the water mixes with the juice.
Strain the liquid through a jelly bag.
Make the jam
For every pint of juice, add ¾ pound of fine sugar and boil until it reaches a jelly consistency.
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 fruit and natural pectin-rich juice that gives the jam its flavour and set.
- Fine sugar
- Sweetens the jam and, when boiled with the juice, helps it thicken to a jelly consistency.
The step that matters
Boiling the juice with sugar to jelly consistency. Sugar and juice must be boiled until the mixture reaches the gel point. Too short a boil leaves a runny jam, while overcooking can make it stiff and sugary.
“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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