Jam, No. 1
Ingredients
Directions
Combine sugar and water in a preserving kettle.
Boil until clear, skimming off any scum that rises.
Add the prepared fruit and boil rapidly for 30 minutes.
Pour the jam into dry jars.
Cover the jars when cool.
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 flavor and pectin-bearing body that sets the jam as it cooks.
- Sugar
- Sweetens the jam and helps it set and keep by binding water and thickening as it boils.
The step that matters
Boil the fruit rapidly for 30 minutes. A rapid boil drives off water and concentrates the sugar and fruit pectin so the jam thickens and sets. Too little boiling leaves it runny, while over-boiling can darken and scorch the sugar.
“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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