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Dessert

Blackberry and Apple Jam

A jam made from equal parts blackberries, fresh apples, and sugar, boiled until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Blackberry and Apple Jam

Ingredients

Directions

The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare the jam

  1. Combine equal weights of blackberries and peeled, cored apples in a preserving kettle.

  2. Add an equal weight of sugar and place over moderate heat (350°F / 175°C).

  3. Remove any scum that rises to the surface.

Cook and store

  1. Boil the jam for 45 minutes, stirring frequently.

  2. Cool the jam and store it as directed for other jams.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Blackberries
Provide the main fruit flavor, color, and natural pectin-bearing pulp that thickens the jam.
Apples
Add natural pectin and acidity that help the jam set.
Sugar
Sweetens the jam and, by binding water, helps it thicken and keep.

The step that matters

Boil the jam for 45 minutes, stirring frequently. Boiling concentrates the fruit and sugar so the jam reaches a set. Frequent stirring prevents sticking and scorching on the bottom of the kettle, which would taste burnt.

“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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