Raspberry, Blackberry Jam, Etc
Ingredients
Directions
Prepare the fruit
Pick over and clean the fruit; avoid washing unless necessary.
Let the fruit drain and place it in a porcelain-lined kettle.
Mash the fruit thoroughly with your hands.
Cook the jam
Add sugar and boil slowly for 30 minutes or more (blackberry may require more time).
Jar and store
To prevent jars from cracking, pour the hot liquid carefully.
Pour the jam into jars; if using open jars, cover with paper when cold.
Store preserves in a cool, dry place, preferably in the upper part of the house.
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
- Raspberries or blackberries
- Provide the main fruit flavor, body, and natural pectin-bearing pulp for the jam.
- Sugar
- Sweetens the jam and, when boiled with the fruit, helps it thicken and keep.
The step that matters
Boiling the fruit and sugar. Boiling long enough lets water evaporate so the sugar concentration and fruit pectin can set the jam. Blackberries may need more time than raspberries, so judge by thickness rather than by the clock alone.
“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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