Dessertscreativecanning5.0
Barberry Jam
This old-fashioned barberry jam has a bright, tart flavor and a soft, spreadable texture. Made with just fruit, water, and sugar, it comes together quickly and is safe for water bath canning thanks to barberries’ naturally high acidity.
👥 16 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●strainer
- ●pot
📝 Preparation Steps
1
Simmer the fruit: Add stemmed barberries and water to a saucepan. Simmer gently for about ⏱️ 5 minutes, mashing the berries until they fall apart and release their juice.
barberries (stemmed)3 cupswater1 cup
2
Strain the pulp: Press the mixture through a fine mesh strainer to remove seeds and stem remnants. For a smoother texture, strain again through a finer sieve or cheesecloth.
3
Measure the pulp: You should have about 1½ cups of seedless pulp from every pound of barberries. If you have more or less, adjust the sugar accordingly so you have a 1:1 ratio by volume of fruit pulp to sugar. Return this to the clean jam pot.
barberries (stemmed)3 cups
4
Add sugar: Stir in the sugar and bring to a rolling boil over high heat.
5
Cook to gel stage: Boil, stirring constantly, for 2 to ⏱️ 3 minutes, or until the mixture thickens slightly and begins to gel.
6
Jar the jam: Ladle into hot, sterilized half-pint jars, leaving ¼ inch headspace.
7
Water bath canning (optional): Process jars in a boiling water bath canner for ⏱️ 10 minutes (⏱️ 15 minutes above 6,000 ft elevation).
water1 cup
8
Cool and store: Let jars cool undisturbed for 12–⏱️ 24 hours. Check seals before storing.
Nutrition Facts
calories
119 kcal
fat Content
1 g
serving Size
1 serving
sugar Content
19 g
sodium Content
1 mg
protein Content
1 g
carbohydrate Content
28 g
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