Superior Barberry Jelly, and Marmalade
Ingredients
Directions
Prepare the barberries
Strip the barberries from the stems.
Wash them in spring water.
Drain the barberries.
Bruise them slightly.
Extract the juice
Place the barberries in a clean stone jar with just the liquid that clings to them.
Put the jar in a pan of water.
Steam the fruit until tender, about 30 minutes to 1 hour.
Pour off the clear juice.
Strain the juice.
Weigh the juice.
Make the jelly and marmalade
Boil it rapidly for 5 to 7 minutes with 18 ounces of sugar for every pound of juice.
Press the barberries through a sieve with a wooden spoon.
Boil them quickly for the same time with the same amount of sugar.
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
- Their natural pectin and acid help the juice set into a firm jelly.
- Sugar
- Sweetens the fruit and, with boiling, helps the juice thicken and set.
The step that matters
Boiling the juice with sugar. Boiling rapidly for the stated time concentrates the juice and activates the pectin so it sets. Boiling too briefly leaves it runny, while overcooking can darken the color and dull the flavor.
“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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