Blackberry Jam
Ingredients
Directions
Make the jam
Create alternate layers of sugar and blackberries in a stewing kettle.
Let the mixture sit for half an hour.
Boil for half an hour, stirring frequently, until it thickens to a jelly-like consistency.
Store
Transfer the jam to stone jars or glass containers.
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, pectin and juice that form the jam's body and flavor.
- Powdered sugar
- Draws juice out of the fruit and sweetens while helping the jam thicken as it boils.
The step that matters
Boiling until jelly-like. Boiling must go long enough to concentrate the juice and sugar so the jam sets when cooled. Stirring frequently prevents the sugar and fruit from scorching on the bottom of the kettle.
“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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