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Dessert

Marmalades and Jams

A method for making fruit marmalades and jams by boiling fruit with water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Marmalades and Jams

Ingredients

Directions

Prepare the fruit

  1. Prepare the fruit by peeling, coring, and slicing it.

  2. Weigh the prepared fruit and place it in a pot with water.

  3. Boil the fruit until it reaches a smooth consistency.

Make the jam

  1. Add sugar, using 1 pound of sugar for every pound of fruit, adjusting for sweetness.

  2. Continue boiling and stir constantly, especially after adding sugar.

  3. To test for doneness, place a small amount on a saucer and let it cool; it should be stiff.

  4. Adjust the boiling time to your taste for thickness.

Recipe from a historical cookbook (Internet Archive).

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

Fruit
Provides the bulk, flavour and pectin that give the jam its body as it cooks.
Sugar
Sweetens the preserve and, as it concentrates, helps it thicken and set.

The step that matters

Stir constantly after adding sugar. Sugar sits on the bottom of a hot pot and can scorch quickly, giving a burnt taste. Constant stirring spreads the heat and keeps the mixture from sticking.

“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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