Strawberry Jam
Ingredients
Directions
Prepare the pulp
Remove stems from strawberries and pass through a cane sieve to make pulp.
Cook the jam
In a pot, combine the strawberry pulp and sugar.
Boil the mixture until the scum rises to the surface.
Pour the jam into pots and let it cool.
Seal the jars
Once cool, cover with brandy papers and tie them down.
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
- Scarlet strawberries
- Provide the fruit flavour, natural pectin and the bulk of the jam.
- Sugar
- Sweetens the jam and, with boiling, helps it thicken and keep.
The step that matters
Boil the mixture until the scum rises. Boiling must drive off water and concentrate the sugar and fruit pectin so the jam sets when cool. Stopping too early leaves a loose, runny jam, while overcooking can darken the colour and flatten the fresh 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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