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Barberry jam is a bold, tangy preserve made from cultivated or wild barberry fruits, a tart red berry with a flavor somewhere between cranberry and citrus. It’s naturally high in pectin and acid, which makes it perfect for canning without needing added pectin or lemon juice.
Barberry jam is a bright, tart preserve made from the small red fruits of Berberis vulgaris, also known as European barberry. These vivid berries have a flavor that’s somewhere between cranberry and citrus—complex, tangy, and perfect for jam. Though tiny, barberries pack a surprising punch, and their natural pectin content makes them ideal for quick, small-batch jam making.
We harvest wild barberries each fall from the hedgerows around our property, and though it takes a bit of effort to remove the stems and blossoms, the results are well worth it. This recipe makes just two half-pint jars, but it’s intensely flavored and incredibly versatile. Spread it on toast, serve it alongside sharp cheese, or use it as a glaze for roasted meats.
What are Barberries?
European barberry (Berberis vulgaris) is a deciduous shrub that produces clusters of small red berries in the fall. The fruits are elongated, about the size of a grain of rice, and grow in hanging clusters along thorny branches.
If you’re foraging your own barberries, make sure to identify them carefully, as there are other wild red berries out there. That said, very few things look like barberries other than other Berberis species. Japanese barberry on shorter shrubs is also edible, though considerably less tasty.
Berberis vulgaris is the species most commonly used in culinary applications, especially in Middle Eastern cuisine.
When harvesting, be sure to wear gloves—the shrubs are very thorny—and remove the berries from the stems once you get them inside. You’ll need about 3 cups of stemmed barberries, or exactly 1 pound, to make this small batch of jam.
Preparing Barberries for Jam
Start by placing your stemmed barberries into a saucepan with 1 cup of water. Bring them to a gentle simmer and cook for about 5 minutes, just until the fruit falls apart and releases its brilliant red juice. You’ll know it’s ready when the mixture turns a deep ruby color and the berries are soft enough to mash.
The next step is to remove the seeds and any tiny bits of stem or blossom ends. Barberries have large seeds relative to their size, but they strain out easily. Press the mixture through a fine mesh strainer, using a spoon or silicone spatula to work the pulp through.
To get a smoother texture, strain again through an extra-fine strainer or several layers of cheesecloth.
If you prefer a true jelly, you can strain the juice through a jelly bag and discard all solids, but I like to preserve as much of the pulp as possible. Either way, you’ll end up with about 1½ cups of rich, tart barberry pulp.
The day I made this batch, I was working on a bunch of other wild foraged jams as well, including Autumn Olive Jam, Hawthorn Sauce, and Aronia Jelly, and they make quite the lineup on my counter!
Making Barberry Jam
Return the strained pulp to your jam pot and stir in 1½ cups of granulated sugar. That’s a 1:1 ratio by volume of fruit pulp to sugar. If you end up with a different amount of pulp, adjust accordingly.
The fruit is naturally high in pectin, and the jam reaches gel stage very quickly—usually in just 2 to 3 minutes of boiling. Keep a close eye on it, stirring constantly to prevent scorching.
Test for set using a cold plate from the freezer or an instant-read thermometer. Barberry jam sets loosely, with a spoonable texture that’s perfect for toast, yogurt, or cheese pairings. It’s not as thick as a commercial pectin jam, but it has a beautiful sheen and an intensely fruity flavor.
Canning Instructions
Since this is a small batch (just two 8-ounce jars), you may choose to refrigerate or freeze the jam instead of canning. But if you’d like to preserve it shelf-stable, here’s how to water bath can it safely:
Ladle hot jam into sterilized half-pint jars, leaving ¼ inch headspace. Wipe rims, apply 2-piece lids, and tighten to fingertip tight.
Process in a boiling water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation. Let the jars sit undisturbed for 12–24 hours. Check seals before storing.Properly sealed jars will keep in the pantry for 12 to 18 months. Once opened, refrigerate and use within 2–3 weeks.
FAQ
Yes, barberries (Berberis vulgaris) are safe for water bath canning, thanks to their naturally high acidity. According to a 2020 study published in European Food Research and Technology, barberry fruits consistently measured a pH between 3.07 and 3.25, well below the USDA’s safety threshold of 4.6 for boiling water bath canning. Their total acidity (as malic acid) ranged from 2.03% to 2.56%, which is significantly higher than many commonly canned fruits.
This high natural acidity means you don’t need to add lemon juice or other acidifiers when making barberry jam, jelly, or preserves. The fruit’s malic acid content also contributes to its tart, cranberry-like flavor—and supports excellent gelling without the need for added pectin.
As always, when foraging or purchasing wild fruits, be sure to properly identify the species and avoid any ornamental varieties not intended for culinary use.
No, this recipe is designed for fresh barberries. Dried barberries are usually salted or oiled for culinary use and will not perform the same way in jam making.
No, barberries are naturally high in acid and pectin. There’s no need to acidify further for safe canning.
It’s tart like cranberry jam, but with a brighter, more tropical flavor. Some people describe it as cranberry meets citrus, or like a sour cherry with a twist of lemon.
Other Ways to Use Barberries
Barberries are incredibly versatile, and while barberry jam is a delicious way to preserve them, it’s far from the only option. Their tart, citrusy flavor makes them a natural fit for both sweet and savory dishes.
In Middle Eastern cuisine—especially Persian cooking—dried barberries (zereshk) are commonly added to rice dishes like zereshk polo, where they’re sautéed in butter and mixed with saffron rice. You can also fold them into pilafs, couscous, or grain salads for bright pops of acidity.
Try using fresh or rehydrated dried barberries in baked goods like scones, muffins, or quick breads. They work beautifully anywhere you’d normally use dried cranberries or currants, but with a more complex tang.
Barberries also pair well with poultry, lamb, or duck. Add them to marinades, stuffings, or pan sauces to balance rich, savory meats with sharp fruit flavor. For a quick homemade condiment, simmer them with shallots and vinegar to make a barberry chutney or compote.
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Barberry Jam
Equipment
Ingredients
- 3 cups barberries, stemmed
- 1 cup water
- 1½ cups sugar, see notes
Instructions
- 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.
- 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.
- 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.
- Add sugar: Stir in the sugar and bring to a rolling boil over high heat.
- Cook to gel stage: Boil, stirring constantly, for 2 to 3 minutes, or until the mixture thickens slightly and begins to gel.
- Jar the jam: Ladle into hot, sterilized half-pint jars, leaving ¼ inch headspace.
- Water bath canning (optional): Process jars in a boiling water bath canner for 10 minutes (15 minutes above 6,000 ft elevation).
- Cool and store: Let jars cool undisturbed for 12–24 hours. Check seals before storing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
