Strawberries, Raspberries and Blackberries
Ingredients
Directions
Prepare
Sprinkle the sugar over the berries and fill jars without crushing the fruit.
Place the jars in a boiler of cold water and heat the water without boiling.
When the volume of the berries is reduced by one third, remove the jars.
Cook and seal
Empty every third jar into the other two and return them to the boiler.
Boil for three to four minutes, ensuring the jars are full, then seal as directed.
Alternatively, let the berries stand with sugar for ten minutes, then boil for three to four minutes.
Prepare the jars and seal quickly while the contents are hot.
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
- Sugar
- Sweetens the fruit and helps the jam thicken and keep.
- Berries
- Supply the fruit, flavour and natural pectin that helps the jam set.
The step that matters
Heating the jars without boiling. Gentle heat lets the sugar draw juice out of the berries slowly, so the fruit softens and reduces without scorching or breaking down too fast.
“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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