Barberry Jelly Recipes

BARBERRY JELLY

Steps:

• Use only fully ripened fruit.
• Wash and stem the fruit and measure 8 cups worth.
• Place the fruit into a saucepan and mash.
• Add 1 cup of cold water and cook over moderate heat till the juice starts to flow (up to 10 minutes).
• Strain the juice through a jelly bag, and for each cup of juice add 1½ cups of sugar.
• Place the juice in a deep saucepan and mix in the sugar.
• Place over a high heat and bring to a boil. Hold at the boil for 15 minutes or till the mixture passes the jell sheeting test.
• Stir the mixture constantly in order to prevent the bottom from burning.
• Remove the mixture, skim off the red foam and pour the jelly into hot sterilized jelly jars.
• Seal while hot.

BARBERRY JELLY

Steps:

• Stem, wash and add the water to the berries.
• Cook until soft; mash and strain through a jelly bag.
• Measure the juice; boil uncovered for five minutes.
• Add an equal quantity of sugar to the juice and boil until jelly forms.
• Pour into sterilized glasses and seal.

BARBERRY JAM

Steps:

• Place fully ripened and cleaned fruit into a saucepan and add 2 cups of water.
• Cook the mixture slowly over a medium heat till the fruit softens.
• When cooked through, remove from heat and pass mixture through a fine sieve or strainer to remove the skins and seeds.
• Measure the pulp mixture and place into a saucepan with 1 cup sugar for each cup of pulp.
• Mix well and bring to a boil.
• Hold the boil for 15 minutes while stirring constantly.
• Skim off the foam and pour into hot sterile jelly jars and seal while hot.

BARBERRY SPICED JAM

Steps:

• Wash and stem fully ripe berries.
• Make a sauce of the sugar and the diluted vinegar.
• Place the spices in a bag and add to the sauce.
• Bring the mixture to a boil for 1 minute, then remove from heat and cool.
• Then add the berries and heat slowly.
• Simmer till the berries are soft.
• Remove from heat, cover and place into the refrigerator to cool, allowing to remain overnight. Next day remove the spice bag and pour off the sauce.
• Pack the berries into hot, sterile jars.
• Heat the syrup just to the boiling point, then pour the hot sauce over the berries and seal.
• The jars should be allowed to age for 1 month before eating.