I tried making Barberries in Bunches this week, and I must say, it was a delightful journey back to the Victorian era. The process of tying the barberries onto small wooden skewers was surprisingly satisfying, like creating tiny, edible bouquets. I found the simmering process to be quite gentle, allowing the fruit to absorb the syrup slowly and steadily over two days. The most delightful surprise was how the barberries retained their shape and a slight crunch even after being candied. It was a subtle reminder of their fresh state, nestled within the sweet syrup. This recipe is perfect for the modern home preserver who enjoys a touch of nostalgia. The result is a charming, old-fashioned treat that would be a wonderful addition to a Victorian-style tea party or a unique gift for a history enthusiast. I stored mine in a small glass jar, and they look absolutely charming on the shelf. The next time I make this, I plan to use them as a topping for a classic Victoria sponge cake.