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Dessert

Barberry Jam

A preserve made from barberries and sugar, baked, sieved, and sweetened to a caramel consistency.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Barberry Jam

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the barberries

  1. Gather barberries on a dry day and remove them from the stalks.

  2. Place the barberries in jars and bake in a 300°F (150°C) oven until thoroughly done.

  3. Pass the baked barberries through a wire sieve, ensuring no skins remain in the pulp.

Make and pot the jam

  1. Weigh the pulp and add an equal weight of sugar, boiled to caramel height.

  2. Boil the mixture for ten minutes, then pour it into pots.

  3. Cover with apple or currant jelly, place a brandy paper on top, and tie down.

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

What each ingredient does

Barberries
Provide the fruit pulp and tart flavour that forms the body of the jam.
Sugar
Sweetens the pulp and helps it set into a thick, preserved jam.

“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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