Strawberry Jam
Ingredients
Directions
Prepare the fruit
Mash the strawberries in a large copper preserving pan.
Heat the mashed strawberries over medium heat until hot, almost boiling.
Pass the mixture through a fine sieve.
Boil the strained strawberries for 20 minutes, stirring constantly.
Add sugar and cook
Weigh the strawberries, then add 15 ounces of powdered sugar for every pound of strawberries.
Boil the strawberries and sugar together for 30 minutes, stirring from the bottom.
Finish
Sift some powdered sugar on top.
Cover 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 flavor, natural pectin and acidity that help the jam set.
- Powdered sugar
- Sweetens the jam and helps it thicken and set as the water cooks off.
The step that matters
Boil the strawberries and sugar together, stirring from the bottom. Sugar can scorch and stick to the base of the pan during the long boil. Stirring from the bottom keeps it moving and prevents burnt flavor, while the mixture must reach a full boil to set properly.
“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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