Barberry Jam is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic jam made from sugar and barberries cooked together until they reach the gelling point. The full recipe is presented here and I hope you enjoy this classic British version of: Barberry Jam.
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This is a classic recipe for a Victorian version of Barberry Jam that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
The barberry (Berberis spp is a genus of about 450–500 species of deciduous and evergreen shrubs from 1-5 m tall with thorny shoots, native to the temperate and subtropical regions of Europe, Asia, Africa, North America and South America. Typically they bear bunches of pale yellow drooping flowers in May, which are succeeded by oblong scarlet berries, ripening in September. Several are popular garden shrubs, grown for their ornamental leaves, yellow flowers, and red or blue-black berries. They are also valued for crime prevention; being very dense, viciously spiny shrubs, they make very effective barriers impenetrable to burglars. For this reason they are often planted below potentially vulnerable windows, and used as hedges and other barriers. The berries are edible, and rich in vitamin C, though with a very sharp flavour; the thorny shrubs make harvesting them difficult, so in most places they are not widely consumed. Berberis thunbergii is one of the best for culinary use. They were frequently used in the Victorian era, as this recipe demonstrates They are still made into a candy in Estonia, Lithuania and the Ukraine (known as (Barberis). Berberis microphylla or Berberis heterophylla (Calafate) and Berberis darwinii (Michay) are two species found in Patagonia in Argentina and Chile and their edible purple fruit are used for jams and infusions. Zereshk (زرشک) is the Persian name for the dried fruit of Berberis vulgaris, which are widely cultivated in Iran. Zereshk is widely used in cooking, imparting a tart flavour to chicken dishes. It is usually cooked with rice, called zereshk polo, and provides a nice meal with chicken. Zereshk jam, zereshk juice, and zereshk fruit rolls are also produced in Iran.
Original Recipe
BARBERRY JAM.—Boil two pounds of refined sugar with half a pint of water until it becomes white, and falls in masses from the spoon; throw in two pounds of thoroughly ripe and sound barberries, and stir the whole over a clear fire for five minutes; skim thoroughly, pour into jars and cover down.
Sugar, 2lbs.; water, half a pint; barberries, 2lbs.
Combine the sugar and water in a pan, bring to a boil and cook, stirring occasionally, until the mixture becomes white and falls in masses from the spoon.
Add the prepared barberries and cook, stirring frequently, for five minutes. Test for the setting point by spooning a little of the jam onto a plate that has been chilled in the fridge. If the jam forms a skin when you move it with your finger then it's reached the setting point. If it does not then you should continue boiling for 5 more minutes and test again.
Skim the surface of the jam then stir in the butter (this will dissipate any remaining scum). Allow the jam to cool a little then pour into warmed, sterilized, jars then allow to cool and cover with airtight lids.
Sugar, 2lbs.; water, half a pint; barberries, 2lbs.