Strawberry Jam
Ingredients
Directions
Prepare the fruit
Mash the strawberries in a large copper preserving pan.
Heat the strawberries over medium heat until hot, almost boiling.
Pass the mixture through a fine sieve.
Cook the jam
Boil the strained strawberries for 20 minutes, stirring constantly.
Weigh the strawberries and add 15 ounces of powdered sugar for every pound.
Boil the mixture together for 30 minutes, stirring from the bottom.
Jar and seal
Fill your jars with the jam and sprinkle 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
- Supply the fruit flavor and the body that the jam is built on.
- Powdered sugar
- Sweetens the jam and, boiled with the fruit, helps it set and keep.
The step that matters
Boiling the strawberries with the sugar for 30 minutes. Sugar and the fruit's natural pectin only set into a jam once the mixture reaches a high enough concentration through boiling. Stirring from the bottom keeps the thick mixture from scorching on the base of the pan.
“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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