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.
Servings: 16 servings, makes 2 half pint jars
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
Barberry Measurements: Start with 1 pound of fresh barberries, which equals about 3 cups of stemmed fruit. After cooking and straining, you’ll get approximately 1½ cups of thick, seedless pulp—enough to make two half-pint jars of jam.
Sugar Amounts: Measure the pulp and add sugar in a 1:1 ratio by volume. You should get about 1 1/2 cups of strained pulp, but if you get more or less, adjust the sugar amount accordingly.
Straining Tips: Barberries contain small seeds and tiny black blossom ends that can affect texture. A fine mesh strainer will remove most seeds, but you may need to strain again through an extra-fine sieve or cheesecloth to remove smaller debris. If you want a perfectly smooth result, consider turning it into jelly by straining out all pulp.
Pectin & Set: Barberries are naturally high in acid and pectin, so no added pectin is needed. The jam reaches gel stage quickly—usually within 2 to 3 minutes of boiling—so keep a close eye to avoid overcooking.
Flavor Notes: Barberry jam has a tart, complex flavor—like cranberries with a brighter, citrus-like edge. It pairs beautifully with both sweet and savory foods, and makes a standout addition to a cheese board.
Yield: Expect about 2 half-pint (8 oz) jars from a 1-pound batch of fresh fruit. Yield may vary slightly depending on how thoroughly you strain the pulp.
Nutrition
Calories: 119kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 0.4mg | Sugar: 19g | Calcium: 1mg | Iron: 0.01mg