Jam, Blackberry
Ingredients
Directions
Prepare the fruit
Pick over the blackberries, removing leaves and any unsound or unripe berries.
Wash the blackberries to remove dirt and insects, then dry them on a wire rack.
Cook the jam
In a steam-jacketed kettle, combine the blackberries, a small amount of water, and sugar.
Cook the mixture, stirring continuously until it reaches the proper consistency.
Can and seal
Pour the hot jam into cans and seal immediately.
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
What each ingredient does
- Blackberries
- Provide the fruit flavor, color, and the pectin and body that the jam sets around.
- White granulated cane sugar
- Sweetens the jam and, with the fruit's pectin and acid, helps it set and keeps it preserved.
The step that matters
Cooking until the proper consistency. Cooking must be stirred continuously so the sugar and fruit do not scorch on the bottom of the kettle. The jam must be cooked long enough for the sugar, pectin, and acid to gel, but overcooking can make it stiff and dull in flavor.
“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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