Categories: jelly-jams-preserves-conserves

Ingredients

• 2 quarts barberries, washed, stems removed
• 1 pint water
• 1 cup sugar for each cup juice

Directions

1. Gather the berries just before the first frost. Remove the stems, wash and measure the berries, and to every two quarts allow one pint water. Cook until the berries are soft, remove from heat, drain and measure juice. To each cup of juice allow one cup sugar, for barberries require more sugar than most fruits. Boil the juice for five minutes, add

2. the sugar and cook until it meets the jelly test; then turn into hot, clean glasses. Seal.

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