Receipt for Making Jams
Ingredients
Directions
Prepare the fruit
Wash the fruit carefully.
Mash the fruit in a preserving kettle with a wooden spoon.
Stir constantly until about two-thirds of the juice is expressed.
Cook the jam
Add the sugar and stir until completely dissolved.
Simmer the jam slowly for five minutes, stirring often to prevent burning.
Pour the jam into glass jars and screw the tops on tightly.
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 main flavor, pectin and bulk of the jam.
- Sugar
- Sweetens the jam and helps preserve it by binding water and thickening the set.
The step that matters
Simmering while stirring. Sugar-rich fruit mixtures scorch easily on the bottom of the kettle. Stirring often spreads heat evenly and prevents burnt flavor and sticking.
“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 fruit 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.