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Dessert

Apple and Blackberry Jam

A jam made from apples and blackberries sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple and Blackberry Jam

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the blackberries

  1. Pick the blackberries and place them in a pot with 1 lb of sugar.

  2. Let them sit for at least 12 hours.

  3. After 12 hours, place the pot on the stove or in a cool oven and gently stew until the juice is extracted.

Make the jam

  1. Pare, core, and slice the apples thickly.

  2. Put them in a preserving pan.

  3. Strain the blackberry juice into the pan with the apples.

  4. Add the remaining sugar.

  5. Boil gently for 45 to 50 minutes.

  6. Pour the jam into jars.

Store

  1. Cover tightly.

  2. Store in a dry, cool place.

Recipe from a historical cookbook (Internet Archive).

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

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.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apples
Provide pectin and body, helping the jam thicken as it cooks and set.
Blackberries
Supply the main flavour and colour, and their juice gives the jam its liquid base.
Sugar
Sweetens the jam and helps preserve it while drawing juice out of the fruit.

The step that matters

Gently stewing the blackberries until the juice is extracted. Stewing too hard can break down the fruit and cloud the juice, while too little heat leaves juice trapped in the fruit. Gentle, even heat draws out clear juice for a smooth jam.

“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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