Strawberry Jam
Ingredients
Directions
Prepare
Prepare strawberries by removing stems and blemishes.
Weigh the strawberries and measure out ¾ of that weight in sugar.
Cook and jar
Combine strawberries and sugar in a porcelain or granite kettle.
Cook over medium heat until the mixture thickens, stirring frequently.
Pour into sterilized jars and seal while hot.
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 bulk of the jam.
- Sugar
- Sweetens the jam and, with the fruit's pectin and acid, helps it set as it thickens.
The step that matters
Cooking until the mixture thickens. Sugar and fruit must be cooked long enough for the mixture to reach a set point. Undercooking leaves runny jam, while overcooking can darken and caramelise it. Frequent stirring helps prevent scorching on the bottom of the kettle.
“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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