Strawberry Jam
Ingredients
Directions
Prepare the juice
Gently stew the strawberries in a large enamelled pan over medium heat for 30 minutes, stirring constantly with a wooden spoon.
Strain the juice through muslin, pressing the pulp through as well.
Boil the juice in the pan, skimming off any scum until the surface is clear, then let it cool.
Make the jam
Add the whole strawberries and sugar to the syrup, warming gently without boiling, alternating between cooling and warming until clear.
Carefully transfer the jam to prepared jars.
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, pectin and flavour that form the body of the jam.
- Granulated sugar
- Sweetens the jam and helps it set into a thick, spreadable texture.
The step that matters
Warming without boiling after adding sugar. Boiling the strawberries with sugar can break down fruit pieces and darken the colour, and the gentle alternating of cooling and warming helps the sugar dissolve and the syrup clear without scorching.
“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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