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Dessert

Blackberries in Syrup

Blackberries preserved in a 26° syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Blackberries in Syrup

Ingredients

Directions

Prepare

  1. Fill the jars with blackberries.

  2. Cover the blackberries with 26° syrup.

  3. Seal the jars.

Process

  1. Process quarts in boiling water for 12 minutes.

  2. Process pints in boiling water for 7 minutes.

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. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Blackberries
Provide the main fruit, with their flavor and color holding through processing.
Sugar
Sweetens the syrup and helps the fruit keep its shape and flavor in the jar.

The step that matters

Process quarts in boiling water for 12 minutes.. Processing time must match the jar size so the contents reach a safe, stable state throughout. Quarts need longer than pints because heat takes longer to reach the center of a larger jar.

“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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