Barberry Jelly
Ingredients
Directions
Make the juice
Wash the barberries and place them in a pot with water.
Simmer for 15 minutes, then strain to extract the juice.
Make the jelly
Measure the juice and for each pound, add 1 pound of sugar.
Boil the mixture for 10 minutes.
Pour the jelly into warm jars or glasses to prevent breaking.
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 flavour and natural pectin-bearing juice that the jelly is made from.
- Sugar
- Sweetens the juice and helps the mixture set into a firm jelly when boiled.
The step that matters
Boil the mixture for 10 minutes. Boiling concentrates the juice and dissolves the sugar, and the sugar and pectin must reach a high enough concentration to gel. Boiling too briefly leaves a runny jelly, while overboiling can darken the 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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.