Superior Barberry Jelly, and Marmalade

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 (8)
For Jelly
For Marmalade
Alternative Proportions
Instructions (4)
  1. Strip the fruit from the stems, wash it in spring-water, drain, bruise it slightly, and put it into a clean stone jar, with no more liquid than the drops which hang about it.
  2. Place the jar in a pan of water, and steam the fruit until it is quite tender: this will be in from thirty minutes to an hour.
  3. Pour off the clear juice, strain, weigh, and boil it quickly from five to seven minutes, with eighteen ounces of sugar to every pound.
  4. For the marmalade, rub the barberries through a sieve with a wooden spoon, and boil them quickly for the same time, and with the same proportion of sugar as the jelly.
Original Text
SUPERIOR BARBERRY JELLY, AND MARMALADE. Strip the fruit from the stems, wash it in spring-water, drain, bruise it slightly, and put it into a clean stone jar, with no more liquid than the drops which hang about it. Place the jar in a pan of water, and steam the fruit until it is quite tender: this will be in from thirty minutes to an hour. Pour off the clear juice, strain, weigh, and boil it quickly from five to seven minutes, with eighteen ounces of sugar to every pound. For the marmalade, rub the barberries through a sieve with a wooden spoon, and boil them quickly for the same time, and with the same proportion of sugar as the jelly. Barberries boiled in water-bath until tender; to each pound of juice, 1 lb. 2 oz. sugar: 5 minutes. Pulp of fruit to each pound, 18 oz. sugar: 5 minutes. Obs.—We have always had these preserves made with very ripe fruit, and have found them extremely good; but more sugar may be needed to sweeten them sufficiently when the barberries have hung less time upon the trees.
Notes
—