Home › A Cluster of Berries › Barberry Jam

Barberry Jam

Allow one-quarter pound sugar to each quart ripe berries. Mash them; mix with sugar (no water) and boil till no scum rises. Cook an hour or over, always. The jam may be put up as it is, or made into marmalade, mashed through a coarse sieve. Added to fig or pear or apple the jam proves a source of pleasing variety in flavour.

SYRUP OF BARBERRIES (For Drinks, etc.) Cook berries till soft and clear, then cook with syrup as for Cranberry Syrup, mashing berries; straining and returning to fire to cook again before bottling. This sy rup may be used for ices, puddings, etc., or combined, as is currant or cranberry or lemon juice, with other fruits for jellies, pies, or other "dishes." With raisins, pears, figs, or apples it is particularly good for tarts.

RED CURRANT JELLY No. I Pick the fruit on a dry day before the currants are quite ripe. Stem them and scald over boiling water (in an inner vessel), then let the currants remain an hour over a moderate fire. Pour into a jelly bag without crushing and let drip over night. Place juice in preserving kettle and let boil ten minutes. Skim, and when just at a boil stir in the sugar, having measured the cold juice and allowing for each full pint one and one-fourth pounds sugar (heated). This should jell by the time sugar is dissolved, requiring never more than five minutes. Let stand in sun several days.