Blackberry Jam
Ingredients
Directions
Prepare
Weigh the blackberries and mash them together with the sugar.
Transfer the mixture to a preserving kettle.
Cook
Skim off any foam while boiling and stir frequently.
Boil until the mixture thickens.
Pot and seal
Pour the jam into small pots or glasses.
Once cool, cover with brandy paper and seal tightly.
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 natural acidity that give the jam its body and flavour.
- Sugar
- Sweetens the jam and, with boiling, helps it thicken and keep well.
The step that matters
Boil until the mixture thickens. Sugar and fruit pectin only set into a gel at a high enough concentration and temperature. Stopping too early leaves a runny jam, while boiling too long can scorch the sugar and dull the fruit flavour.
“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.