Strawberry Jam
Ingredients
Directions
Prepare
Remove the stalks from the strawberries and place them in a large copper preserving pan.
Mash the strawberries with a spatula to break them up.
Heat the strawberries over the fire until they are almost boiling.
Pass the mixture through a fine sieve.
Make the jam
Boil the strawberries for twenty minutes, stirring constantly.
Weigh the strawberries and add 15 ounces of powdered sugar for every pound of strawberries.
Boil the strawberries and sugar together for half an hour, stirring from the bottom.
Jar and seal
Fill your jars with the jam and sprinkle some powdered sugar on top before sealing.
Cover the jars with paper the next day.
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 base, along with natural pectin and acid that help the jam set.
- Powdered sugar
- Sweetens the jam and, as it boils down, helps it thicken and keep.
The step that matters
Boiling the strawberries and sugar together. Sugar must boil long enough with the fruit to thicken and set the jam. Stirring from the bottom prevents the sugar and fruit from scorching on the pan base.
“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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