Barberry Jelly Recipes

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.

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.

Steps:

• Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
• Wash and drain the fruit, cut the apple into 2-inch pieces and tip into a large, heavy-based saucepan with 200ml water and the lemon juice. Bring to the boil, then reduce the heat and simmer with a lid on for 10-15 mins until the fruit is soft. Stir occasionally using the back of a wooden spoon to help break down the fruit.
• Remove from the heat and allow to cool a little. Place the fruit in a muslin lined sieve over a large mixing bowl and allow the juice to drip through. Discard the contents of your sieve, retaining your muslin to use another time.
• Weigh the remaining liquid and return to the saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar). Add the sugar to the berry liquid and stir over a low medium heat until completely dissolved.
• Turn up the heat and bring the fruit to the boil, stirring occasionally, and allow to boil hard for about 8 mins. If using a thermometer, you're looking to reach 105C. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the berry liquid to the plate. Allow to sit for a minute. Push your finger through the liquid - if it starts to wrinkle the jelly is ready. If not, return to the boil and try again after another minute.
• Pour into sterilised jars and allow to cool completely. Store in a cool dark place.

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.