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.
Make 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.
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 flesh, flavour and natural pectin that help the jam set.
- White granulated cane sugar
- Adds sweetness and helps the jam thicken and keep through preservation.
The step that matters
Cooking until the proper consistency. Stirring continuously prevents the sugar and fruit from scorching on the kettle bottom. Jam sets when enough sugar and pectin concentrate, so undercooking leaves it runny while overcooking can make it stiff or burnt.
“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.
More blackberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.