Barberry Jelly

Ingredients

• pound of sugar
• pint of juice

Method

1. 1

   Pick over sound berries, weigh them, put them into the preserving-kettle with water enough to prevent burning, and boil the berries to a pulp; pour the berries and their juice into a jelly-bag, and let the juice run through the bag without pressure; to each pint of juice add a pound of sugar; boil the sugar and juice together, removing all scum which may rise, until a little cooled on a saucer becomes firm; then cool the jelly a little, and put it up in glasses, covered with paper to exclude the air.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 291. The excerpt below is the record exactly as published.

pint of juice. BLACKBERRY AND APPLE JAM. Use equal weights of blackberries, and fresh apples peeled md cored ; put the fruit into a preserving-kettle with an :qual weight of sugar, and place it over a moderate fire ; re- nove all scum as it rises, and boil the jam for three-quar- ers of an hour, stirring it frequently ; then cool it, and put t up as already directed for other jams. BARB ERR T-JAM. Allow equal weights of barberries and brown sugar ; pick )ver the barberries, remove the stems, and weigh the ber- ies; put them into the preserving-kettle with an equal I'eight of sugar, and a gill of cold water for each pound of ugarj let the sugar melt, and the fruit slowly reach the )oiling-point, stirring it occasionally; when the fruit boils> 550 PRACTICAL AMERICAN COOKERY. put the kettle where its contents will simmer, and cook the jam slowly for an hour, stirring it occasionally to prevent burning ; when the fruit looks clear, and is of the proper consistency for jam, take the kettle off the fire, let the jam cool, and then put it into glass or earthen jars or jelly- glasses ; cover the surface of the jam with a round, piece of ■ white paper wet with brandy, and then seal the jars air- tight. BARBEBR Y-JELL Y. Pick over sound berries, weigh them, put them into the preserving-kettle with water enough to prevent burning, and boil the berries to a pulp ; pour the berries and their juice into a jelly-bag, and let the juice run through the bag with- out pressure ; to each pint of juice add a pound of sugar

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