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Canned Blackberries

A preserved blackberry preserve made by cooking berries with sugar and alum, then canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canned Blackberries

Ingredients

Directions

Prepare

  1. Place the blackberries in a porcelain-lined kettle.

  2. Sprinkle the sugar over the berries.

  3. Add ¼ teaspoon of powdered alum for each quart of berries.

Cook and can

  1. Cook slowly until boiling.

  2. Continue cooking for five minutes after boiling.

  3. Then can while boiling hot.

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

What each ingredient does

Blackberries
Provide the fruit, juice and flavor that make up the preserve.
Sugar
Adds sweetness and helps preserve the fruit by binding water.
Powdered alum
Firms the berries so they hold their shape during cooking and canning.

The step that matters

Continue cooking for five minutes after boiling. Boiling alone does not cook the fruit through or set the juice enough, so the extra time gives a stable, well-cooked product before canning.

“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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