Photo: Sten Porse, CC BY-SA 3.0 · source

Jelly · From Bladwijzer

Barberry jelly

Updated on 9 October 2026

• Makes: ± 4 jars of 250 ml
• Time: 1 hr + 1 night draining
• From: Barberry

Ingredients

• 1 kg barberries
• 750 ml water
• juice of 1 lemon
• granulated sugar: 750 g per litre of juice

Method

1. Remove the stalks and leaves and rinse the berries.
2. Bring them to the boil with the water and simmer gently for 20 minutes, until the berries burst. Mash them now and then.
3. Leave the mixture to drip overnight through a wet cloth or jelly bag. Do not press, or the jelly turns cloudy.
4. Measure the juice and weigh out 750 g sugar per litre of juice. Heat the juice, lemon juice and sugar, stirring, until the sugar has dissolved.
5. Bring to the boil and boil hard for 10–15 minutes, until the wrinkle test works: a drop on a cold plate wrinkles when you push it (or until 105 °C on a sugar thermometer).
6. Skim off the foam, fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; once opened, in the fridge. Lovely with cheese, game and roasts.