Superior Barberry Jelly, and Marmalade
Ingredients
Directions
Prepare the fruit
Strip the barberries from the stems.
Wash the barberries in spring water.
Drain the barberries.
Bruise the fruit slightly.
Extract the juice
Place the barberries in a clean stone jar with just enough liquid to cover.
Steam the fruit until tender, about 30 minutes to 1 hour.
Pour off the clear liquid and weigh it.
Make the jelly
Boil the liquid quickly for 5 to 7 minutes with 1 cup of sugar for every pound of liquid.
Pass the pulp through a sieve with a wooden spoon.
Boil the pulp quickly for the same time with the same amount of sugar.
Use 1 pound of sugar for every pound of juice and 1 pound 2 ounces of sugar for the pulp.
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 fruit flavour and the bulk of the jelly.
- Sugar
- Adds sweetness and, when boiled down, helps the jelly set and keeps it stable.
The step that matters
Boiling the liquid and pulp quickly with sugar. Boiling drives off water so the sugar concentration rises enough for the jelly to set. Boiling too gently or too briefly can leave it runny, while overboiling can make it dense and sticky.
“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.