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Spiced Blackberry Jam

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2135
Energy (kCal)3640.33
Carbohydrates (g)911.391
Total fats (g)0.1464
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the berries and lemon juice in a heavy 4-qt saucepan. Bring to a boil over medium-high heat, stirring often. | 2. Stir in the sugar, lemon zest, and cinnamon, and allow the mixture to boil to dissolve the sugar. | 3. Reduce the heat to medium. Boil gently for about 15 minutes, stirring often, until the temperature on a candy thermometer reaches 220F (substract 2F degrees for each 1,000 feet above sea level). | 4. Remove pot from the heat. With a long-handled spoon, stir the jam and skim off any foam that rises to the top. | 5. Ladle the jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch space on top. Place a piece of cinnamon stick in the jam in each jar. Seal the lid according to the manufacturer's instructions. | 6. Cool the jars upright on a wire rack. Store in the refrigerator for up to 1 month. | 7. For longer storage, process the jars in a boiling-water bath for 5 minutes after sealing. Add an additional minute of processing time for each 1,000 feet above sea level. | 8. Cool on a rack and label. Store the jars in a cool, dry, dark place. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    blackberry 1 quart unsweetened thawed unsweetened - - - -
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    sugar 4 1/2 cups 3626.91 907.182 0.0 0.0
    lemon zest 1 1/2 teaspoons grated - - - -
    cinnamon 1/4 teaspoon ground - - - -
    cinnamon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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