Barberry Jam
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- (First and best Receipt.) The barberries for this preserve should be quite ripe, though they should not be allowed to hang until they begin to decay.
- Strip them from the stalks, throw aside such as are spotted, and for each pound of the fruit allow eighteen ounces of well-refined sugar;
- boil this, with one pint of water to every four pounds, until it becomes white, and falls in thick masses from the spoon;
- then throw in the fruit, and keep it stirred over a brisk fire for six minutes only;
- take off the scum, and pour it into jars or glasses.
- Sugar, 4-1/4 lbs.;
- water, 1-1/4 pint: boiled to candy height.
- Barberries, 4 lbs.: 6 minutes.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon