Blackberry Jam

Ingredients

• 2 gallons of fresh gathered ripe blackberries
• a quart of water
• a quart of granulated sugar

Method

1. 1

   Pick over and wash the blackberries.

2. 2

   Put them in a preserving kettle, add a quart of water and cook gently until soft.

3. 3

   Stir occasionally and break up the fruit.

4. 4

   Press through a sieve into a large bowl, take a quart of the pulp at a time, and put into a porcelain-lined kettle.

5. 5

   When it boils, add a quart of heated granulated sugar.

6. 6

   Cook rapidly for fifteen minutes, shaking the kettle frequently.

7. 7

   When it begins to jelly, it is done.

8. 8

   Fill small jars or glasses and seal when cold.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 80. The excerpt below is the record exactly as published.

BLACKBERRY JAM. Pick over and wash 2 gallons of fresh gathered ripe black- berries. Put them in a preserving kettle, avoiding tin vessel or spoon, add a quart of water and cook gently until soft, watching that they do not burn. Stir occasionally, using a wooden spoon and breaking up the fruit. Then take from the fire, press through a sieve into a large stoneware bowl or jar. Stir the pulp thoroughly. Take a quart of the pulp, never more, at a time, and put into a porcelain-lined kettle. When it boils add a quart of granulated sugar

Cook this with the app: pantry check, scaling, and the assistant.