BARBERRY JAM
Make and share this Barberry Jam recipe from Food.com.
Provided by Alia55
Categories < 60 Mins
Time 1h
Yield 4 jars
Number Of Ingredients 3
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.
Nutrition Facts : Calories 193.5, Sodium 2.4, Carbohydrate 50, Sugar 50
BARBERRY JELLY
Gather these berries after the first frost for best flavor. Cooking time is approximate. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. Temperature test: The jam is ready when the temperature registers 105C (221F) on a sugar thermometer. Simply immerse the thermometer in the jam shortly before the specified cooking time is completed, keeping it away from the base and the sides of the pan. Leave in position until the temperature has been reached. Boil a little longer if necessary. Saucer test: Drop a spoonful of the jam on to a chilled saucer and leave to cool slightly. Push your finger through the jam: if the surface wrinkles, the jam is ready. Return to the heat and boil a little longer if necessary. Flake test: Using a large wooden spoon, lift a little of the jam out of the pan. Let it cool slightly then tip the spoon so that the jam drops back into the pan. If it has been boiled for long enough, drops of the syrup will run together along the edge of the spoon and form flakes which will break off sharply. Boil a little longer if necessary.
Provided by Molly53
Categories Berries
Time 40m
Yield 10 half-pints
Number Of Ingredients 3
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.
Nutrition Facts : Sodium 0.4
BARBERRY SPICED JAM
Make and share this Barberry Spiced Jam recipe from Food.com.
Provided by Alia55
Time P1DT1h
Yield 4 jars
Number Of Ingredients 6
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.
Nutrition Facts : Calories 673.3, Fat 0.1, Sodium 4.3, Carbohydrate 171.2, Fiber 0.2, Sugar 170.2, Protein 0.1
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