Blackberry Jam
Ingredients
Directions
Place the blackberries in a porcelain-lined kettle over moderate heat.
Cook until enough juice is released to prevent scorching, about 10-15 minutes.
Add the sugar and mix carefully to avoid bruising the fruit. Do not boil again.
Once the sugar is dissolved, fill jars quickly.
Cover the jars immediately.
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 set and flavour the jam.
- Granulated sugar
- Sweetens the jam and helps it set and keep once cooled.
The step that matters
Do not boil again after adding the sugar. Once sugar is added, prolonged or renewed boiling can scorch the jam and break down the fruit's pectin, so it may fail to set. Dissolve the sugar gently and move quickly to filling the jars.
“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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