Blackberry Jam
Ingredients
Directions
Boil and strain one-third of the blackberries.
Add sugar equal to the remaining blackberries in pints to the juice and dissolve over heat.
Add the remaining blackberries and cook until the juice reaches a jelly consistency.
Mash the berries and remove from heat.
Seal in jars.
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, flavour and natural pectin that sets the jam.
- Sugar
- Sweetens the jam and helps it thicken and set as it cooks.
The step that matters
Cooking until the juice reaches a jelly consistency. Cooking must continue long enough for the juice to reach the gel point. Undercooked jam stays runny, while overcooking can make it stiff and dull in flavour.
“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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