Barberry Jam

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
For the jam
Second Receipt
Instructions (9)
  1. Strip barberries from the stalks, discard spotted ones.
  2. For each pound of fruit, allow eighteen ounces of well-refined sugar.
  3. Boil sugar with one pint of water to every four pounds of fruit until it becomes white and falls in thick masses from the spoon (candy height).
  4. Add the barberries to the boiling sugar mixture.
  5. Stir the mixture over a brisk fire for exactly six minutes.
  6. Remove any scum that rises to the surface.
  7. Pour the jam into jars or glasses.
Second Receipt Instructions
  1. Mix eighteen ounces of pounded sugar with the fruit (per pound of fruit).
  2. Boil the mixture for ten minutes.
Original Text
BARBERRY JAM. (First and best Receipt.) The barberries for this preserve should be quite ripe, though they should not be allowed to hang until they begin to decay. Strip them from the stalks, throw aside such as are spotted, and for each pound 527of the fruit allow eighteen ounces of well-refined sugar; boil this, with one pint of water to every four pounds, until it becomes white, and falls in thick masses from the spoon; then throw in the fruit, and keep it stirred over a brisk fire for six minutes only; take off the scum, and pour it into jars or glasses. Sugar, 4-1/4 lbs.; water, 1-1/4 pint: boiled to candy height. Barberries, 4 lbs.: 6 minutes. Barberry Jam. Second Receipt.—The preceding is an excellent receipt, but the preserve will be very good if eighteen ounces of pounded sugar be mixed and boiled with the fruit for ten minutes and this is done at a small expense of time and trouble. Sugar pounded, 2-1/4 lbs.; fruit, 2 lbs.: boiled 10 minutes.
Notes
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