Blackberry Jam
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- Pick over and clean the berries
- eight to twelve ounces of sugar
Method
Mix berries with sugar, heat slowly until boiling, stir until thickens (30-45 minutes).
Put up like other jams.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 2. The excerpt below is the record exactly as published.
BLACKBERRY JAM. Pick over and clean the berries. Add for each pound of fruit eight to twelve ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.