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Dessert

Marmalades and Jams

A preserve made by cooking fruit with sugar until thick, then jarred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Marmalades and Jams

Ingredients

Directions

Prepare

  1. Prepare and core the fruit.

  2. Layer the fruit with sugar in a preserving kettle.

  3. Let it stand for a few minutes or overnight if possible.

Cook

  1. Cook slowly until it becomes a thick, jelly-like mass.

  2. Stir frequently to break the fruit.

  3. When tender, pour into sterilized jars.

  4. Cover with paraffin.

Recipe from a historical cookbook (Internet Archive).

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

Fruit
Provides the pectin, acid and pulp that set the marmalade into a thick, spreadable mass.
Sugar
Sweetens the marmalade and helps it thicken and set as it cooks down.

The step that matters

Cook slowly until a thick, jelly-like mass forms. Cooking gently and stirring often keeps the sugar from scorching and lets the fruit's pectin and acid set the mixture evenly. Too much heat can burn the sugar or leave the fruit tough.

“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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