Blackberry Jam
Ingredients
Directions
Prepare
Gather blackberries in dry weather and weigh them.
Combine 1 pound of sugar with ¼ pound of blackberries.
Mash the mixture well together.
Cook
Cook until perfectly done and free of any syrup.
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
- Supply the fruit, flavour and natural pectin that help the jam hold together.
- Sugar
- Sweetens the jam and, as it concentrates during cooking, helps it thicken and set.
The step that matters
Cook until perfectly done and free of any syrup. Jam sets when sugar concentrates and pectin gels as water evaporates. If it is undercooked, the jam stays runny and syrupy. If it is overcooked, the sugar can crystallise or the jam can become stiff and caramelised, so judging doneness carefully matters.
“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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