All Kinds of Berry and Currant Jams
Ingredients
Directions
Pick the fruit carefully.
Combine the fruit and sugar in a pot.
Cook over medium heat, stirring constantly, until the mixture thickens and does not run on a dish.
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 main flavour and the pectin and acid that help the jam set.
- Sugar
- Sweetens the jam and helps it thicken and keep as it cooks down.
The step that matters
Cooking until the mixture thickens. Stirring constantly over medium heat prevents the sugar and fruit from scorching on the bottom of the pot. Jam sets as water evaporates and pectin gels, so stopping too early leaves it runny, while cooking too long can make it stiff or 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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