Barberry jelly

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration X. Frugt, s. 64 (falt i det fri)

Be the first to rate

1
Steep the berries
Wash and crush the berries and put them in a jar. Pour on the cognac, cover and leave for 1–2 days. Strain through the jelly bag.
2
Boil the jelly
Measure the juice and add 1 kg sugar for every litre. Pour the water over the sugar and put over the heat. When the sugar has melted, add the juice. Let the jelly simmer until it sets when cooled on a saucer, about ½ hour, skimming all the time.
3
Fill the jars
Fill the jelly into cups rinsed with boiling water or cognac. Tie over when the jelly is cold.