Barberry Jam
From Fruit recipes, 1907
Serves 4
Added to fig or pear or apple, the jam proves a source of pleasing variety in flavour.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 73. The excerpt below is the record exactly as published.
BARBERRY JAM Allow one-quarter pound sugar to each quart ripe berries
Cook this with the app: pantry check, scaling, and the assistant.