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Dessert

Seedless Blackberry Jam

A jam made from blackberries and sugar, cooked until soft and strained to remove seeds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Seedless Blackberry Jam

Ingredients

Directions

Prepare the berries

  1. Wash the blackberries and weigh them.

  2. Add ½ pound of sugar for each pound of berries.

Cook and strain

  1. Mash the berries and pour them into a preserving kettle.

  2. Cook the mixture until the berries are soft.

  3. Mash the mixture through a sieve, adding sugar to the pulp.

  4. Return the pulp to the fire and simmer for 30 minutes.

Seal

  1. Seal the jam in jars.

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

What each ingredient does

Blackberries
Provide the fruit, pectin and acidity that set and flavour the jam.
Sugar
Sweetens the jam and helps it thicken and keep as it cooks down.

The step that matters

Simmering the pulp. Sugar and fruit must reach a thick, gel-like set; too little cooking leaves the jam runny, while overcooking can scorch sugar and darken the 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.

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