Iranian Barberry Jam

Barberry Jam Recipe

16.09.20 /


Raspberry Jam, Strawberry Jam, Blueberry Jam — berries are a staple in the pantry of home cooks who like making their own jams. But what if you’re craving for a jazzed up jam that is outside of your usual? You’ve just found the recipe you’re looking for: #Barberry Jam! Iranian dried barberry which you can get from #SaffronAndMore is cooked in a simple syrup and finished with a spoonful of butter. This sweet and citrusy easy-to-make jam is truly versatile — it will dance yummily on the most elegant cheese plate and spread nicely on the humblest breakfast toast. It’s a no-fuss, must-try recipe for all jam lovers! Looking for more recipes? Visit our recipe page


  • 900g refined sugar
  • 300ml water
  • 900g ripe barberries de-seeded
  • 1 tbsp butter


  1. Combine the sugar and water in a pan, bring to a boil and cook, stirring occasionally, until the mixture becomes white and falls in masses from the spoon.
  2. Add the prepared barberries and cook, stirring frequently, for five minutes. Test for the setting point by spooning a little of the jam onto a plate that has been chilled in the fridge. If the jam forms a skin when you move it with your finger then it’s reached the setting point. If it does not then you should continue boiling for 5 more minutes and test again.
  3. Skim the surface of the jam then stir in the butter (this will dissipate any remaining scum).
  4. Allow the jam to cool a little then pour into warmed, sterilized, jars then allow to cool and cover with airtight lids.
Persian Barberry Jam

Parya Zaghand

While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.