Barberry Jelly
Ingredients
Directions
Extract the juice
Wash the barberries and place them in a pot with the water.
Simmer for 15 minutes, then strain the juice.
Boil the juice for 10 minutes.
Make and set the jelly
Add 1 lb of sugar for each pound of juice and boil for another 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 main fruit flavour and the tart acidity that the sugar balances.
- Sugar
- Sweetens the jelly and, when boiled with the juice, helps it set firm.
The step that matters
Boiling the juice with the sugar. Sugar and acid must be boiled together long enough to reach the gel point. Too little boiling leaves the jelly runny, while too much makes 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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