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Dessert

Blackberry and Apple Jam

A jam made from blackberries and apples cooked 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 ↓

Blackberry and Apple Jam

Ingredients

Directions

Extract the juice

  1. Cook the blackberries in an earthen jar until the juice is extracted.

  2. Strain the juice.

  3. Add 1 lb of sugar to the juice for every pint.

  4. Combine the mixture in a pan.

Make the jam

  1. Add the sliced apples and the remaining 3 lbs of sugar.

  2. Stir and boil well until the mixture sets.

  3. Pour the jam into jars.

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

Blackberries
Provides the main fruit flavor, deep color and the juice that forms the base of the jam.
Apples
Adds natural pectin and body that helps the jam thicken and set.
Sugar
Sweetens the jam and, as it boils, helps the mixture thicken and set.

The step that matters

Boil until the mixture sets. Sugar and fruit pectin must be concentrated enough to gel as the jam cools. Stopping too early leaves a runny jam, while boiling too long can make it stiff and dull in flavor.

“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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