Blagkbesbt Jam
Ingredients
Directions
Make the jam
Weigh the blackberries and mash them with the sugar.
Transfer the mixture to a preserving kettle.
Skim off any foam while boiling and stir frequently.
Boil for about one hour.
Pot and seal
Pour the jam into small pots or glasses.
Once cooled, cover with brandy paper and seal tightly.
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, flavour and pectin-bearing pulp that give the jam its body and taste.
- Sugar
- Sweetens the jam and, as it boils down, helps it set and keep well.
The step that matters
Skim off foam and stir while boiling. Foam that is left in the jam can cloud its appearance and affect flavour, and stirring keeps the fruit from sticking and scorching on the bottom of the kettle as the sugar concentrates.
“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.
More blackberry jam recipes
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.