also have a violet-like note (from carotenoid
fragments called ionones). The flavor of wild
berries has been found to be by far the most
intense. Blackberries vary in their flavor, the
European varieties relatively mild, the
American more intense, with spicy aroma
notes (from terpenes). Most caneberry colors
are provided by anthocyanin pigments, whose
sensitivity to pH can cause dark purple
blackberries to turn red when frozen (p. 281).
These fruits are a good source of phenolic
antioxidants, at least one of which (ellagic
acid) actually increases during jam making.
When made into preserves, the numerous
caneberry seeds (several thousand per quarter
pound/100 gm) can sometimes absorb syrup,
become translucent, and give the normally
deep-colored jam a milky dullness.
Blueberry, Cranberry, and Relatives These
berries are borne by several different species
in the genus Vaccinium, which ranges across