Blackberry Jam
Ingredients
Directions
Prepare the fruit
Pick over the blackberries and mash a few in the bottom of a saucepan using a wooden spoon or potato masher. Continue mashing until all the fruit is used.
Cook the jam
Heat the mixture slowly to boiling point.
Gradually add an equal quantity of heated sugar.
Cook slowly for 45 minutes.
Store
Transfer to a stone jar or tumblers.
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, pectin and flavour that form the body of the jam.
- Sugar
- Sweetens the jam and helps it thicken and keep as it cooks down.
The step that matters
Cooking slowly after adding the sugar. Adding sugar gradually to hot fruit keeps it dissolving evenly, and a slow cook for the full time lets excess water evaporate so the jam sets rather than stays runny.
“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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