Strawberry Jam
Ingredients
Directions
Prepare the berries
Put the strawberries in a colander and dip them in cold water once or twice.
Drain and hull the berries.
Measure half of the berries and place them in a kettle over moderate heat.
Mash the berries well without boiling them until the juices are released.
Make the jam
For every pint of pulp, add one pound of sugar.
Combine both in the kettle and bring to a boil, skimming until clear, about 15 minutes.
Add the remaining whole strawberries and bring to a boil again.
Boil for 5 minutes.
If you want a thicker jam, skim out the foam and continue cooking.
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, pectin and natural acids that give the jam its flavour and body.
- Sugar
- Sweetens the jam and, with the fruit and heat, helps it thicken and set.
The step that matters
Mash the berries without boiling them. Mashing before heating releases juices and pectin evenly, so the jam sets well. Boiling the crushed berries early can cook off fresh flavour and make the texture uneven.
“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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