Blackberry Jam
Ingredients
Directions
Prepare
Weigh the blackberries and use an equal amount of sugar.
Mash the blackberries and sugar together.
Transfer the mixture to a preserving kettle.
Cook
Skim off any foam while boiling and stir frequently.
Boil for about 1 hour.
Jar and seal
Pour into small pots or glasses.
Once cooled, cover with brandy paper and seal tightly.
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, pectin and tartness that give the jam its flavor and body.
- Sugar
- Sweetens the jam and, as it thickens, helps it set and preserves it.
The step that matters
Skimming and stirring while boiling. Foam rises as the fruit cooks and can cloud the jam or carry off-flavors, so it should be skimmed. Frequent stirring keeps sugar and fruit from scorching on the bottom of the kettle while the mixture reduces and thickens.
“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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