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Dessert

Barberry Jelly

Barberry jelly made by boiling barberries, sugar, lemon juice, and isinglass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Barberry Jelly

Ingredients

Directions

Prepare the barberries

  1. Pick and rinse the barberries well.

  2. Boil 1 quart of water in a stewpan.

  3. Add the barberries to the boiling water, cover, and let cool.

Make the jelly

  1. In another pot, heat clarified sugar diluted with water until boiling, skimming off any foam.

  2. Add the barberries to the boiling sugar mixture and simmer gently for 30 minutes or more.

  3. Squeeze the juice of 3 lemons through a silk sieve into a basin.

  4. Strain the barberry mixture into the lemon juice, then add the isinglass.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Barberries
Provide the tart, fruity flavour and the deep colour of the jelly.
Clarified sugar
Adds sweetness and body, and helps the jelly hold its set.
Juice of 3 lemons
Adds acidity that brightens the flavour and supports setting.
Isinglass
Gelling agent that sets the cooled liquid into a firm jelly.

The step that matters

Adding the isinglass. Isinglass is a gelling agent that must be fully dissolved and evenly mixed into the hot strained liquid before it cools. If it is unevenly distributed or not fully dissolved, the jelly may set unevenly or be cloudy.

“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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