Strawberry Jam
Ingredients
Directions
Prepare the fruit
Place the stemmed strawberries in a dish and sprinkle with sugar. Let them sit overnight to extract juice.
Make the jam
In a preserving kettle, combine the sugar with the extracted juice from the strawberries.
Heat the mixture over medium heat, stirring until it boils and becomes clear.
Add the strawberries to the kettle and boil for 20 minutes.
Jar and seal
Pour the jam into jars, cover with branded paper, and seal with pasted paper.
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
- Garden strawberries
- Provide the fruit, flavor, and pectin-bearing body that gives the jam its texture.
- Granulated sugar
- Draws juice out of the berries and, with heat, helps the jam set and keeps it preserved.
The step that matters
Boiling the strawberries with the syrup. Sugar and fruit must reach a rolling boil long enough for the mixture to thicken into a gel. Boiling too briefly leaves the jam runny, while overcooking can make it dark and taste caramelized.
“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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