Barberry Jelly
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
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A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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
Chef Wood
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- The barberries need not be stripped from the stems.
- Put the fruit in a kettle with water enough to come just to the top of the fruit, and boil until thoroughly cooked.
- Put in a strainer cloth and get out all the juice.
- To each pint of it allow one pound of sugar.
- Boil the juice hard for fifteen minutes.
- Add the sugar, and boil rapidly five or ten minutes, or until it is thick.
Plating
Cookware for this recipe
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Saucepan
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Sieve
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Kettle