Blackberry Acid
Ingredients
Directions
Macerate
Cover the blackberries with water and add tartaric acid.
Let the mixture stand for 48 hours.
Strain and sweeten
Strain the juice and add sugar to each pint according to taste, stirring until the sugar is dissolved.
Rest and bottle
Let it stand for a few days, then bottle or put in a jug.
If it may ferment, leave the cork out for a few days.
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 juice, fruit flavour and colour that the preserve is built on.
- Tartaric acid
- Adds acidity for a bright, tangy taste and helps keep the preserve stable.
- Sugar
- Adds sweetness and body, and helps preserve the juice by binding its water.
The step that matters
Leaving the cork out if fermentation is possible. Yeast can ferment the sugars in fruit juice and release carbon dioxide. A loose closure lets this gas escape, so the bottles do not build pressure and burst.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.