Strawberry Jam
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Prepare strawberries by removing stems and blemishes.
Mash the strawberries in a bowl.
Cook the jam
In a pot, combine the mashed strawberries and sugar.
Cook over medium heat, stirring until the sugar dissolves.
Bring to a boil and cook for about 10 minutes, stirring frequently.
Test the jam for thickness by placing a spoonful on a cold plate; it should hold its shape.
Jar
Pour the hot jam into sterilized jars and seal.
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 flavour, colour and the pectin-bearing body that the jam sets around.
- Sugar
- Sweetens the jam, helps it thicken as it cooks, and helps preserve it.
The step that matters
Testing for thickness on a cold plate. Jam thickens as water evaporates and sugar and pectin concentrate at a gel-forming point. Cooking too briefly leaves it runny, while overcooking makes it stiff, so a cold-plate test shows whether it has reached setting point.
“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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