Kaspbekey Jam
Ingredients
Directions
Make the jam
Mash the strawberries well and mix with the sugar.
Put the mixture into a preserving kettle (porcelain is best).
Boil for 30 minutes, skimming frequently.
Jar and store
Transfer to close glass jars and keep in a cool, dark place.
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
- Red antwerp strawberries
- Provide the fruit, flavor, and pectin-bearing base that thickens as the jam cooks.
- White sugar
- Sweetens the jam and helps it set and preserve by binding water and thickening the fruit.
The step that matters
Boil for 30 minutes, skimming frequently. Boiling concentrates the sugar and fruit so the jam thickens and keeps well. Skimming removes foam that would otherwise cloud the jam and affect its texture and flavor.
“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.
More strawberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.