Strawberry Jam
Ingredients
Directions
Prepare the fruit
Mash the strawberries in a large copper pan until broken down.
Heat the strawberries over medium heat until almost boiling.
Pass the mixture through a fine strainer.
Make the jam
Boil the strained strawberries for 20 minutes, stirring constantly.
Weigh the strawberries and add 1 ½ cups of powdered sugar for every 2 pounds of strawberries.
Boil the mixture together for 30 minutes, stirring from the bottom.
Pot and seal
Pour the jam into containers and sprinkle powdered sugar on top before sealing.
Cover the containers 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, flavour and natural pectin that the jam sets around.
- Powdered sugar
- Sweetens the jam and helps it thicken and keep as it cooks down.
The step that matters
Boil the mixture with the sugar for 30 minutes, stirring from the bottom. Sugar and fruit must cook long enough to reach the concentration needed to set. Stirring from the bottom prevents scorching on the pan base, which would darken and burn the 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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