Jam
Ingredients
Directions
Prepare
Weigh the berries and combine ripe and underripe ones.
In a pot, mix the berries with sugar.
Cook and test
Cook over medium heat, stirring gently with a wooden spoon.
Cook until the mixture reaches 220°F (104°C).
To test, cool a spoonful; it should fall in a sheet or flake.
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 berries
- Provide the main fruit flavor and juice that cooks down into the jam.
- Slightly underripe berries
- Add natural pectin and tartness that help the jam set.
- Sugar
- Sweetens the jam and, with pectin and acid, helps it gel as water evaporates.
The step that matters
Cooking to the set point. Jam sets only when sugar, pectin and acid reach the right concentration. Stopping early leaves it runny, while cooking too long can scorch the sugar or make the jam stiff and dull. Testing a cooled spoonful shows whether it has set.
“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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