Strawberry Jam
Ingredients
Directions
Prepare
Sort out defective berries and wash them.
Mash the strawberries thoroughly.
Cook
Add 1½ cups of sugar to the mashed strawberries.
Cook slowly for 20 minutes or until the jam reaches the desired thickness.
Jar and seal
Pack the jam in sterilized jars.
Cover with paraffin or seal after processing in a hot‑water bath for five minutes.
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
- Strawberries
- Provide the fruit, pectin and acid that give jam its flavour and body as they cook down.
- Sugar
- Sweetens the jam and helps it thicken and keep by binding water and limiting spoilage.
The step that matters
Cook slowly until thick. Sugar and fruit must cook long enough to reach the gel point; undercooking leaves runny jam, while overcooking can scorch sugar and darken flavour.
“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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