Barberry Jam
Every spoonful of this jam will fill your day with a little joy!
Arina Koten
Recipe author
Barberry Jam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
49 g
195 kcal
GI:
6
/
0
/
94
- This recipe makes a truly wonderful barberry jam—I actually found it in an old women's magazine, dating back to Soviet times, I think. It was described as an old-fashioned, grandmotherly recipe from traditional Russian cooking. For jam that turns out both delicious and beautiful, it's best to pick the berries off the bushes in early fall. Start by sorting through the barberries thoroughly and ruthlessly discarding any bad ones. Put the keepers in a handy bowl, cover them with cold water, and let them stand for seven hours. Then drain the water off the berries. Using the water and sugar amounts above, cook a sugar syrup—it should come out to a medium consistency. Add the barberries to the syrup and cook over high heat until the jam turns translucent and all the berries have sunk to the bottom. When it's ready, stir in a little vanilla for aroma. Ladle the hot jam into jars you've prepared and sterilized ahead of time, and seal with the lids. To test for doneness, drop a bit of jam onto a saucer—if the drop holds its shape and doesn't spread, the jam is done.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Barberry - 29 kcal/100g
- Water - 0 kcal/100g
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