How to make barberry jam. Recipes for barberry jam for every taste Barberry jam recipe

In the East, the red berries of this unpretentious shrub are considered a symbol of endurance and longevity for a reason. Since ancient times, excellent thirst-quenching drinks have been prepared from them and added to various dishes as a spice. How to prepare barberry fruits so that they can be consumed in winter will be discussed in the article.

Properties of berries

Barberry is a medium-height shrub with small leaves and long spines on its shoots. In spring, it is densely covered with small yellow flowers, and by the end of summer, oblong, sour-tasting fruits ripen in their place.

The benefits of barberry berries for the human body are due to the substances they contain. Pectins, fruit acids, mineral salts and vitamins were isolated from the fruits. Thanks to this composition, they are able to have an extremely positive effect. The fruits of the bush can be consumed by both adults and children. The only limitation is an allergic reaction.

Barberry berries

Harvesting barberry does not present any difficulties. In autumn, the fruits are collected and delicious marshmallows, marmalade and jam are prepared. They are also dried and used as a base for savory sauces, liqueurs and tinctures. Barberry is considered a mandatory seasoning for some traditional oriental meat dishes. For example, no housewife will cook pilaf without adding purple berries.

Advice. It is best to harvest fruits late in the fall, before frost. At this time they contain the maximum amount of useful substances.

How to make jam

Harvesting barberry this way takes time, but the result will not disappoint. The recipe for jam from these fruits is not very different from the methods for preparing delicacies from other fruits. To prepare you will need:

barberry – 1 kg;
sugar – 1.5 kg;
water – 750 ml.

Advice. In order for the jam to be tasty and appetizing in appearance, you need to sort the berries well. You should not spare fruits that have defects or are slightly dried out. They must be removed from the total mass.

The preparation of barberry jam proceeds according to the following scheme:

To give the dessert a special flavor, you can add a little vanilla at the end of cooking. Checking the readiness of the jam is very simple. The syrup is dripped onto a saucer and if it does not spread, the mixture can be poured into jars and rolled up.

How to dry

Drying fruits is a popular preparation for barberry since ancient times. With this method, all useful properties are preserved. It is performed outdoors, in the oven and in an electric fruit dryer. Before drying begins, the collected material is sorted out, discarding spoiled berries and foreign inclusions. Then it is washed well and laid out on cloth napkins to remove drops of water.

The prepared barberry is laid out in one layer on baking sheets, sieves or trays. They are placed under a canopy on the street or in special devices for drying.

During the process, some rules should be followed:

If the procedure takes place in an oven or electric dryer, then until the barberry stops releasing juice, the temperature should not be increased above 50°C.
During drying, the fruits must be stirred regularly to prevent them from sticking together.
If the action takes place on the street, the barberry must be covered with gauze. This will protect the product from dust, insects and birds.

The end of drying is determined very simply: a handful of berries are squeezed tightly in the palm of your hand. If there are no traces of juice left on your hand and the barberry itself does not stick together, the product is ready.

Barberry harvesting in the form of dried berries is considered to be of high quality if it emits a pleasant aroma and the fruits have a smooth, glossy surface without darkening.

Attention! The shelf life of dried berries, placed in glass containers and tightly closed, is one year.

Preparing juice and marshmallows

Barberry juice can also be stored for the winter. It is used mainly as a concentrate for adding to compotes, jelly, sauces, etc. Prepare the juice as follows:

The sorted and washed berries, adding a little water to them, are simmered over the fire.
The softened barberry is ground through a sieve.
The resulting juice and pulp are boiled (sugar can be added if desired) and rolled up.

A very tasty sweet and sour dessert - barberry pastila. Her recipe calls for the following ingredients:

barberry juice – 300 g;
sugar – 250 g.

The juice is mixed with sugar and boiled until thickened. The resulting mass is spread in a thin layer on parchment paper and dried in the oven. The frozen sweet and sour sheets are rolled, cut into pieces and rolled in powdered sugar.

Harvesting barberry is a fun and not very labor-intensive activity. Having spent very little time in the fall, during the cold season you will be able to pamper yourself and your loved ones with delicious desserts and maintain your health with the beneficial components of bright fruits.

Barberry drink: video

Fragrant barberry jam will be your discovery this season if you have never prepared this delicacy before. Its taste is so bright, emphasized by a slight sourness, that when making jam you don’t even need to add citric acid or lemon juice - the berries are already sour. To prepare the dessert, it is recommended not to cook the berries for a long time, but to heat and cool them three times, due to which the barberry will become transparent and the syrup will acquire a reddish color. The recipe indicates the classic amount of granulated sugar, but it is recommended that after the first cooling, taste the jam and add sugar to it to your liking if the dessert does not seem sweet to you.

Ingredients

300 g barberry berries
300 g granulated sugar
150 ml hot water

Preparation

1. Carefully pick the barberry berries from the bunches - be careful, as there are sharp thorns on the branches of the bush. Pour the berries into a deep bowl and pour water into it, rinse the berries several times.

2. Pour hot water into a saucepan or cauldron, pour granulated sugar into it and place the container on the stove, bringing its contents to a boil.

3. When the syrup is covered with bubbles, it is ready. Pour the washed barberries into it and boil for 10 minutes, stirring from time to time. Then turn off the heat and leave the dessert to cool for about 30-40 minutes. After it cools down, we’ll definitely try it to taste - you may have to add a little granulated sugar when heating it a second time.

4. Then place the container on the stove again, bring to a boil and boil the jam for about 5 minutes, cool. For the last time, place the container on the stove and boil the jam for 5 minutes, then cool again. The last time you will see that the delicacy has acquired a dark burgundy color, and the berries themselves have become more transparent and softer.

Almost completely preserved in the jam prepared from them. Preparing this product for the winter does not require much effort. Let's look at the most popular cooking methods.

Thick jam

Berries, the use of which is included in recipes for thick jam, are harvested quite late. The collection takes place at the end of September. It is especially important not to miss the moment when the years have already ripened, but have not yet become soft.

The recipe calls for the use of:

2 kg of ripe berries;
800 g water;
3.5 kg granulated sugar.

Important! Jam can be made from both whole fruits and seedless barberries. The seeds will not spoil the taste of the delicacy, but lovers of smooth jam should get rid of them.

The cooking scheme is simple:

Rinse the barberries well and remove the seeds if necessary.
Divide the sugar into three parts: 2 kg for syrup, 1 kg for pouring, and 500 g will need to be added during direct cooking.
Pour into a container and sprinkle with granulated sugar. In this form, the barberry should stand for about a day until it releases juice.
Drain any liquid that appears.
Prepare sugar syrup: pour the separated part of granulated sugar into hot water and boil until the crystals are completely dissolved.
Add barberry to the resulting liquid and let it brew for about 4 hours.
Cook the jam until it reaches the required thickness.
Add the last bit of sugar and cook for another 10 minutes.

Barberry jam for the winter must be poured into containers prepared in advance, covered with metal lids and a blanket thrown over it. The beneficial properties of this dessert are very diverse: jam relieves cold symptoms, improves digestion and has an anti-inflammatory effect.

Barberry jelly

When preparing jelly from this berry, you do not need to add special thickeners such as gelatin. Barberry contains a large amount of natural pectin, which contributes to the production of a jelly-like mass, subject to certain rules for making a tasty delicacy.

The following ingredients are used in the cooking process:

1 kg sugar;
1 kg of fruit.

There are usually no difficulties in obtaining this product; preparing it is quite simple:

After washing, the berries are boiled until soft.
The barberry is ground to a pulp, and the seeds are removed.
The resulting mass is covered with sugar and placed on the stove. During the cooking process, you must constantly stir the mixture of sugar and barberry.
The jam-jelly is brought to a boil, the foam is removed from the brew.
You should set the container with jam aside as soon as it thickens.

When the dish is hot, the resulting mass is put into half-liter jars, sealed and in this form placed in hot water. It is necessary to pasteurize the jam for about 10 minutes.

Classic recipe for the winter

The most popular jam recipe can be made with or without seeds, and involves the use of only three ingredients:

2 kg barberry;
2 kg granulated sugar;
0.5 liters of water.

The step-by-step cooking process is as follows:

The berries are carefully sorted, washed and placed in a colander or sieve to dry.
While excess liquid is draining from the barberry, the water is brought to a boil and granulated sugar is poured into it. The result should be a fairly thick syrup.
Barberry is poured into the boiling liquid and the mixture is brought to a boil.
The jam should be left to steep. It is best to make jam late in the evening so that it has time to brew overnight.
The next day, the jam is boiled again; you need to turn off the stove at the moment when the mixture reaches the desired consistency.

After rolling up the lids, the jam is usually sterilized. To do this, it is placed directly in jars into a basin filled with water and cooked over low heat. Jam prepared in this way for the winter is stored for a very long time, especially if you put it in a cool, dark place.

Recipes without cooking are especially popular: preparing this dessert is very simple, and the lack of heat treatment guarantees the preservation of nutrients in full. In winter, the body of a person who regularly consumes barberry jam will receive all the vitamins and microelements it needs. Children will especially like the taste of the aromatic and sweet dessert: little ones with a sweet tooth will be delighted with the delicacy offered.

All cooking recipes begin with the selection of ingredients:

1 kg of barberry berries;
3 kg sugar.

How to make barberry jam? The whole process looks like this:

Grind one kilogram of berries. The easiest way to do this is with a meat grinder or blender.
Add granulated sugar to the resulting mass and mix well.
The mixture is distributed into pre-prepared glass containers and closed with lids.

The product must be stored in the refrigerator. This will allow you to enjoy a delicious dessert at any time: just open the door and take out the coveted jar.

At home, you can prepare a delicious delicacy: barberry jam with honey. True, you can’t call it jam; it can be prepared without cooking. Add barberry berries to liquid fresh honey (preferably from acacia or flower honey) and place in half-liter jars. Store in the refrigerator and consume 1 tbsp. l. in a day.

Recipe with vanilla

When preparing barberry jam, you can use various additives. For example, apples or lemon will help diversify the taste. And to get an appetizing smell, housewives advise adding vanilla to the jam, which gives the aroma of the delicacy a unique sweetish note.

Making such jam is not difficult:

5 cups of berries are poured into a saucepan, washed thoroughly, and pitted.
Prepare the syrup: for this you need to mix 4 cups and 8 cups of sugar.
The prepared fruits are poured into a sugar liquid and left to infuse.
A day later, the jam is placed on the stove and boiled. Then the container is set aside again and kept for 24 hours in a cool place.
Boil the mixture again and add vanilla. The jam is ready, all that remains is to roll it into a glass container.

Recipe with apples

Apples will complement the treat with healthy vitamins. It is better to give preference to sweet and sour fruits, which will further emphasize the sophistication of the dessert.

For barberry jam you will need:

0.5 kilograms of apples;
0.5 kilograms of barberry;
350 grams of sugar;
1-1.5 glasses of water.

Wash the fruits thoroughly, peel the berries, cut the apples into thin slices, and be sure to remove the seeds. Place all the ingredients in a saucepan, which must be placed on low heat. Boil until a drop of jam placed on a plate holds its shape. Place the finished dessert in sterile jars, wrap it in a blanket and leave until completely cooled.

The jam looks much more appetizing in real life than in the photo. You can see this for yourself by preparing an excellent dessert at home. But when consuming, you should take precautions: barberry, like any product, has contraindications. These primarily include liver cirrhosis, gastritis, gallstones, and pregnancy.

Raspberry and currant jam is in full swing during the cold season. The fruits of barberry are no less useful, and by preparing barberry jam for the winter, you can provide your household with tasty and healthy preserves until the next season.

Barberry preparations are recommended to be consumed during the period of intensification of viral infections to generally strengthen the immune system. Unlike tablets, which generally do not taste very pleasant, “barberry medicine” is enjoyed by small children.

The beneficial properties of jam were noted by our ancestors. Red berries have a characteristic sour taste and have an anti-inflammatory effect, increase appetite and improve intestinal function. And barberry tinctures are taken for diseases of the liver and gall bladder.

The secret lies in the composition of the fruit, which contains large amounts of vitamin C, beta-carotene, minerals and tannins, as well as three types of acid:

wine;
lemon;
apple

There are many recipes for barberry jam. Several of them, the most popular, are outlined in this article.

Before you start making the jam, it is important to remind you that barberries are harvested for preparations no earlier than September. The berries are already ripe at this time, but have not yet softened and remain elastic.

Thick barberry jam

To prepare you will need:

barberry – 2 kg;
water – 800 ml.

You will also need granulated sugar in the following quantities:

1 kg – for pouring berries;
2 kg – for syrup;
0.5 kg – for adding to jam at the end of cooking.

Barberry jam for the winter can be made with seeds or pre-selected - here everyone decides, guided by their taste preferences. In any case, the presence of seeds will not spoil the taste.

So, wash the barberry, cover it with sugar and put it in a cool place for 24 hours.

When the juice is released after a day, it should be poured into a separate container. This removes excess liquid and makes the jam thicker. The juice itself can be consumed independently, if desired, diluted with boiled water, or you can prepare jelly with it.

Next, prepare a thick syrup from water and sugar.

Dip the strained barberry into it and let it stand for 4 hours. When the barberry is infused, bring the jam to a boil.

Reduce heat and cook, stirring, until it thickens. At the end, add the remaining sugar and cook for another 10 minutes until it dissolves.

The jam is ready, all that remains is to roll it up and wrap it.

Sterilized barberry jam

Rinse two kilograms of ripe berries under running water, remove damaged fruits and leaves. Place in a colander to drain off any remaining water.

During this time, prepare concentrated sugar syrup:

pour 600 g of water into a saucepan and bring to a boil;
add 2 kg of sugar;
Stir the syrup until the sugar dissolves completely.

After the syrup boils, carefully pour the barberries into the pan. Let the mixture boil, skim off the foam, turn off the burner and let it sit overnight.

The next day, bring the jam to a boil and cook over low heat until it reaches the desired consistency.

Check the readiness of the jam by dripping a little onto a saucer. If the drop does not spread, you can turn it off.

Place hot barberry jam with seeds into half-liter jars and sterilize for 15 minutes. Roll up, wrap up.

Fragrant barberry and vanilla jam

Jam is made in three approaches:

Prepare fruits: 5 tbsp. Wash the barberries, remove the seeds and pour into a pan or other container. From 8 tbsp. sugar and 4 tbsp. Boil the syrup with water and pour it over the peeled barberry. Leave for a day.
Place the pan with the preparation on the fire, bring to a boil and boil for 15-20 minutes. Leave again for a day.
On the third day, bring the jam to readiness over low heat, adding a little vanilla at the end. Place into jars and roll up.

Raw jam

This recipe for barberry jam without cooking is very popular among supporters of traditional medicine. Berries that have not undergone heat treatment retain all their beneficial properties. Taking a teaspoon of this “vitamin bomb” every day strengthens the immune system against colds and saturates the body with vitamins.

Unlike recipes according to which barberry is boiled, the “raw method” of making jam requires the obligatory removal of seeds from the fruit.

Before cooking, the berries should be sorted, rinsed well and left to drain in a colander. The amount of barberry and sugar is determined in a ratio of 1:3, that is, for one kilogram of crushed berry mass you need 3 kg of sugar.

Using a blender, chop the berries. You can also use a regular meat grinder.

Weigh the berry mass, add the required amount of sugar to it, mix well and place in jars. If desired, you can also add lemon minced through a meat grinder.

It is better to store raw barberry jam in the refrigerator for the winter.

Barberry jam-jelly

Thanks to the high pectin content, it is easy to make jelly from barberry without even adding gelatin. The cooking recipe is characterized by the complete absence of water, and the amount of sugar depends on the weight of the pureed fruit.

To get a beautiful ruby jelly from barberry, the berries are first boiled.

As soon as the barberry becomes soft, drain the water and grind the berries using a sieve. Select and discard the seeds. Weigh the resulting mass to determine the required amount of sugar.

Add 1 kg of sugar per kilogram of ground berries. Stirring constantly, bring the mixture to a boil and skim off the foam. Cook until the jelly thickens.

Place the hot stock into 0.5 liter containers and pasteurize for 15 minutes. Roll up, wrap and let cool.

To diversify the taste of barberry jam, make it richer and more saturated, the berries can be combined with other fruits. A very unusual delicacy is obtained if you add apples to barberries, preferably sweet varieties.

This preservation is good for making pies, pouring barberry jam over pancakes, or simply eating as a snack with bread. In addition, winter jam is an excellent alternative to pharmacy vitamins; both adults and children eat it with pleasure. Bon appetit and be healthy!

Barberry jam is not only very tasty, but also extremely healthy - such berries contain a lot of vitamins and microelements, in addition, they are rich in pectin, which means that when it cools, the product will become thicker and more viscous. It is advisable to collect barberry after the first frost - the skin of the berries becomes less dense, their taste improves significantly.

For me, the most difficult thing in making barberry jam for the winter is cleaning the berries from the stems and leaves, so if you have someone to entrust this to, do so! In addition to everything, barberry is a thorny shrub, so collecting it is also labor-intensive! But how delicious the jam turns out - you can’t tear yourself away from the jar of delicacy.

So, prepare or purchase the necessary ingredients and let's start cooking!

Sort the berries, removing stems and leaves.

Rinse them thoroughly in water to remove dust and dirt, changing the liquid several times.

Pour the berries into a deep saucepan or cauldron.

Add granulated sugar. Since barberry is sour, you will need a lot of sugar.

Pour in warm water and place the container on the stove, turning on medium heat.

Bring to a boil, reduce heat and simmer on low for about 30 minutes. Then turn it off and let the dessert cool. As the berries cool, they will draw the syrup into themselves, becoming more transparent.

Heat again for 5 minutes until boiling and cool again.

Then heat the barberry jam for the third time and place it in sterilized jars, immediately screwing on the lids. Leave a little treat for testing and serve it with hot tea or coffee.