Strawberry
Ingredients
Directions
Macerate the fruit
Dissolve the tart acid in the spring water.
Pour the mixture over the strawberries.
Let them stand in a cool place for 24 hours.
Make the syrup
Drain the liquid off.
Pour the liquid over 3 more pounds of sugar.
Let it stand for another 24 hours.
Add to the liquid its own weight of sugar.
Boil it for 3 to 4 minutes in a porcelain-lined preserving kettle.
Bottle and store
When cool, pour it into bottles lightly.
Let the bottles stand for 3 days.
Tightly seal the bottles.
Store in a dry and cool 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
- Ripe strawberries
- Provide the fruit body and main flavor of the jam.
- Tart acid
- Adds sourness that balances the sweetness and brightens the flavor.
- Sugar
- Adds sweetness and helps preserve the fruit by binding water.
The step that matters
Boil for 3 to 4 minutes. Boiling concentrates the sugar and fruit liquid so the jam can thicken and set. Boiling too briefly leaves it runny and spoilable, while boiling too long can darken the flavor and make it stiff.
“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.
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