Why it works: Sugar and blackberry are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,033 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Blackberry Jelly
Ingredients
Directions
Wash the blackberries and place them in a porcelain kettle with enough water to prevent sticking.
Cook for a few minutes, then drain the mixture through a jelly bag.
Combine 1 pint of sugar with 2 pints of the blackberry juice.
Boil the mixture until it reaches a jelly consistency.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Sugar + blackberrytop 21% of all pairsSmell alikelowCooked together1,033 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Blackberries
- Provide the fruit flavor and the natural juice that becomes the jelly.
- Sugar
- Sweetens the jelly and helps it set when boiled with the juice.
The step that matters
Boil until it reaches a jelly consistency. Boiling concentrates the juice and dissolves the sugar so the mixture can gel when cooled. Boiling too briefly leaves a runny syrup, while boiling too long can make the jelly stiff.
“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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