Raspberry or Strawberry Jam
Ingredients
Directions
Make the jam
Add three-quarters of a pound of sugar to a pound of fruit.
Put the fruit in a preserving kettle over the fire and boil fifteen minutes, mashing a little to prevent sticking to the kettle.
Then add the sugar and boil ten minutes, skimming carefully.
Jar and seal
Turn into glasses and seal when cold.
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
- Fruit
- Provides the main flavour and the pulp that gives the jam its body.
- Sugar
- Sweetens the jam and, as it boils, helps it thicken and keep.
The step that matters
Boiling the fruit and sugar. Sugar draws water out of the fruit and thickens as the mixture boils. Stir often and skim carefully, because the sugar can scorch on the base of the kettle and darken or taste burnt.
“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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