Barberries, to preserve

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Tie up the finest maiden barberries in bunches; to one pound of them put two pounds and a quarter of sugar;
  2. boil the sugar to a thick syrup, and when thick enough stir it till it is almost cold.
  3. Put in the barberries; set them on the fire, and keep them as much under the syrup as you can, shaking the pan frequently.
  4. Let them just simmer till the syrup is hot through, but not boiling, which would wrinkle them.
  5. Take them out of the syrup, and let them drain on a lawn sieve;
  6. put the syrup again into the pot, and boil it till it is thick.
  7. When half cold put in the barberries, and let them stand all night in the preserving-pan.
  8. If the syrup has become too thin, take out the fruit and boil it again, letting it stand all night:
  9. then put it into pots, and cover it with brandy paper.
Original Text
Barberries, to preserve. Tie up the finest maiden barberries in bunches; to one pound of them put two pounds and a quarter of sugar; boil the sugar to a thick syrup, and when thick enough stir it till it is almost cold. Put in the barberries; set them on the fire, and keep them as much under the syrup as you can, shaking the pan frequently. Let them just simmer till the syrup is hot through, but not boiling, which would wrinkle them. Take them out of the syrup, and let them drain on a lawn sieve; put the syrup again into the pot, and boil it till it is thick. When half cold put in the barberries, and let them stand all night in the preserving-pan. If the syrup has become too thin, take out the fruit and boil it again, letting it stand all night: then put it into pots, and cover it with brandy paper.
Notes
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