Strawberry Jam
Ingredients
Directions
Prepare the berries
Wash the strawberries in a colander and drain them.
Hull the strawberries and measure half into a kettle over moderate heat.
Mash the berries well without boiling them until the juices start.
Make the jam
For every pint of pulp, add one pound of sugar and mix in the kettle.
Bring the mixture to a boil, skimming until clear, about 15 minutes.
Add the remaining whole strawberries and bring to a boil again.
Boil for five minutes.
If desired, skim out the berries and cook the juice until thick.
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, natural pectin and bulk that forms the jam's body.
- Sugar
- Sweetens the jam and helps it set into a thick, spreadable texture while preserving it.
The step that matters
Mashing without boiling. Mashing the berries gently until the juices start releases pectin and flavour before sugar is added. Boiling the crushed fruit too early can dull its fresh colour and flavour and change the texture of the finished jam.
“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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