Tipparee Jelly

Ingredients

• 2 pounds Tipparees (barberries), cleaned and pricked (Also known as barberries; prick each berry with a needle to release juices)
• 6 cups Water (Enough to completely cover the fruit)
• 3 cups White granulated sugar (Adjust to taste; add gradually)
• 2 lemons Fresh lemon juice, strained (Approximately 1/4 cup juice)

Instructions

1. 1Clean the tipparees thoroughly and prick each berry with a clean needle or pin to allow the juices to release during cooking.
2. 2Place the pricked tipparees in a clean, well-tinned or stainless steel stewpan. Add enough water to completely cover the fruit. Bring to a boil and continue boiling until all the juice has run out from the berries, approximately 30-40 minutes.
3. 3Strain the liquid through fine muslin or cheesecloth into a preserving pan, being careful not to crush or press the fruit. Allow only the clear juice to drip through naturally for the clearest jelly.
4. 4Place the strained juice over medium heat and allow it to simmer gently. Carefully remove any scum that rises to the surface with a spoon.
5. 5Add the white sugar to the simmering juice in small quantities at a time, stirring to dissolve. Continue to skim off any scum that rises. Taste and adjust sweetness as desired.
6. 6When the jelly is nearly ready and beginning to thicken, strain the juice of two lemons through muslin and add it to the pan. Continue cooking until the scum ceases to rise and the jelly is clear, approximately 5 more minutes.
7. 7Remove the pan from the heat. While the jelly is still warm, carefully pour it into clean, sterilized bottles or jars, leaving a small headspace at the top.
8. 8Allow the jelly to cool completely to room temperature. Once completely cold, cork or seal the bottles tightly. Store in a cool, dark place.