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WILD FRUITS AND BERRIES – BARBERRY (BERBERIS VULGARIS) – GENERAL INFORMATION
A raw barberry conserve, made from well-ripened berries, is rich in vitamin Ñ (ascorbic acid) and other vitamins. However, if copper vessels or utensils are used to cook and strain the conserve, the copper acts as a catalytic agent and destroys most of the vitamin C.
Since the vitamin content is mostly lost in cooking, the barberries should be processed raw in order to obtain a nutritious and remedial conserve that keeps well. Thorough tests have shown that the best way to produce barberry conserve is as follows. Put the freshly picked and fully ripe barberries through the mincer. Then squeeze the pulp through a sieve. The pips and skins will remain in the sieve and you will have the clean puree and juice. Add 100 g (3 oz) of raw cane sugar to 500 g (lib) of barberry puree and stir well. When the sugar has dissolved, add 200 g (7 oz) of honey and finally 200-250 g (7-8 oz) of thick grape sugar syrup. Stir the mixture until well blended. If the mixture is too thin, add a little more raw cane sugar. Then, pour into glass jars as you would with jam.
On a commercial scale, this conserve is made by condensing grape sugar under a vacuum and then slowly adding the raw puree. Experimental research has established the excellence of this natural remedy in the treatment of bad nerves. It also has a wonderful effect on the kidneys and on any scorbutic tendency, such as bleeding gums.
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