Apple and Vegetable Marrow Jam
Ingredients
Directions
Prepare
Cut equal quantities of apple and vegetable marrow into small neat pieces.
Add 1 lb. sugar and 1 pint water per pound of fruit.
Make the jam
Boil the sugar and water together to make a thin syrup.
Put the fruit into the syrup and boil until it is clear and the syrup will set when a little is put on a plate.
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. See the original page.
Explore the science
What each ingredient does
- Apple (in the method)
- Provides pectin and body, helping the jam thicken and set as it cooks.
- Vegetable marrow (in the method)
- Adds bulk and mild flavour, giving the jam its soft, tender texture.
- Sugar (in the method)
- Sweetens the jam and, with the boiling, helps it thicken and set.
The step that matters
Boil until the syrup sets on a plate. Jam sets when enough sugar and pectin concentrate through boiling. Stopping too early leaves it runny; boiling too long can make it stiff and dull. The cold-plate test shows when it is ready.
“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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