Barberry Jam
From A bill of fare for every day in the year ..., 1892
It is better to make a pound at a time and seal in bowls.
Presented as published in 1892. 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
Nutrition per serving
2160Calories
7 gProtein
553 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2160 kcal
Protein6.5 g
Carbohydrates553 g
Fiber7.7 g
Sugars546 g
Total Fat3.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium50 mg
Potassium890 mg
Calcium182 mg
Iron8.6 mg
Magnesium83 mg
Phosphorus172 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C165 mg
Vitamin A4.5 mcg
Vitamin E3.9 mg
Vitamin K35 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate27 mcg
Choline56 mg
Caffeine0 mg
Water398 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 48. The excerpt below is the record exactly as published.
Barberry Jam. — To one pound of barberries, eigh- teen ounces of sugar, dissolve the sugar with a very little water, and when it is boiling add the pound of fruit. Cook until the fruit stops making a snappmg sound and the juice will jell when tried in a spoon. It is better to make a pound at a time and seal in bowls. Barberries also make an excellent spiced sweet pickle to use with roast poultry. Barberry Jelly. — Eighteen ounces of sugar
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