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Dessert

Huckleberry Jam

A jam made from huckleberries, water, vinegar, salt, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Huckleberry Jam

Ingredients

Directions

Cook the berries

  1. Combine huckleberries and water in a pot.

  2. Add vinegar and salt.

  3. Cook until the berries are soft.

Add sugar and finish

  1. Stir in an equal amount of sugar.

  2. Cook until the jam is done.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Huckleberries
Provide the main fruit flavor and the bulk of the jam.
Sugar
Adds sweetness and helps the jam thicken and keep its set.
Vinegar
Adds acidity, which brightens flavor and helps the jam set.

The step that matters

Cook until the jam is done. Jam sets when its pectin, sugar and acid reach the right concentration, which happens as water evaporates. Stopping too early leaves it runny, while cooking too long makes it stiff and dull.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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