Blackberry or Raspberry Jam
Ingredients
Directions
Prepare
Pick over the fruit and wash it carefully.
Weigh the fruit and place it in a large pot.
Cook the jam
Cook the fruit until tender.
For each pound of fruit, add ½ pound of sugar.
Cook until the juice reaches a jelly-like consistency, stirring frequently to prevent scorching.
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 or raspberries
- Provide the fruit body, flavor, and natural pectin that help the jam thicken.
- Sugar
- Adds sweetness, helps the jam set into a jelly-like texture, and acts as a preservative.
The step that matters
Stirring frequently while the jam thickens. As water evaporates, the sugar concentration rises and the mixture can scorch on the bottom of the pot. Frequent stirring spreads the heat evenly and keeps the jam from burning, which would give it a bitter taste.
“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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