Blackberry Jam
Ingredients
Directions
Prepare
Choose very ripe blackberries.
For every pound of blackberries, use ¾ pound of sugar.
If the blackberries are not very juicy, add a little water.
Cook and set
Stir almost constantly until the mixture looks clear and thickens.
To test, cool a portion on a plate; if it holds its shape, it's done.
Jar
Immediately transfer the jam into jars.
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 flavor that form the jam's body.
- Sugar
- Sweetens the jam and helps it thicken and keep its texture as it sets.
The step that matters
Stirring while the mixture cooks. Stirring almost constantly keeps the sugar and fruit from scorching on the bottom of the pan, which would give a burnt taste. It also lets the mixture reach the thick, set point evenly.
“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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