Red Strawberry Jam
Ingredients
Directions
Prepare
Bruise the strawberries very fine.
Add a little raspberry juice.
Stir in the sugar.
Cook and store
Put the mixture in a preserving pan over a clear, slow fire.
Skim and boil for twenty minutes.
Transfer to pots or glasses for storage.
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 main fruit body, pectin and flavour that form the jam.
- Raspberry juice
- Adds extra fruit acidity and aroma that brightens the jam's flavour.
- Sugar
- Sweetens the jam and helps it set into a thick, spreadable texture.
The step that matters
Skim and boil for twenty minutes. Boiling must be sustained long enough to concentrate the sugar and fruit so the jam sets. Skimming removes foam, which keeps the jam clear and prevents it from tasting bitter or fermenting in storage.
“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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