Barberry Jelly

Ingredients

• one pound of barberries
• one pound of juice
• one pound and a quarter of sugar

Method

1. 1

   Wash ripe barberries and put them into a jar with only the water that clings to them.

2. 2

   Place the jar in boiling water, cover, and after one hour, strain.

3. 3

   For every pound of juice, add 1 pound and 0.25 pounds of sugar and boil quickly for 5 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 196. The excerpt below is the record exactly as published.

barberry jelly, and half an ounce of isinglass. Stir over a slow fire imtil the isinglass is dissolved. When removed from the fii-e add a Little cochineal, if required. Sweeten to taste, beat to a froth, and pour into a mould to set. Probable cost, 3s. Sufficient for a large mould. Barberry Jam. — Take equal quantities of barberries and good finely-pounded sugar; heat gently and boil together ten minutes. Take off the scum, and put it into pots, tied down with thick paper. Probable cost of barberries, from 4d. to 5d. per pint. Barberry Jelly. — The fruit should be quite ripe. Strip the berries, wash them in clear spring water, and put them into a jar with only the water that clings to them. Place the jar in a vessel of boiling water ; cover the top of the jar, and in one hour they will be fit to strain. To every pound of juice put one pound and a quarter of sugar

Cook this with the app: pantry check, scaling, and the assistant.