Strawberry Jam
Ingredients
Directions
Prepare
Cap and wash the strawberries.
Make the jam
Place them in a pot with a small amount of water and stew over low heat.
Stir constantly until the berries are thoroughly mashed into a soft pulp.
Add 1 pound of sugar for each pound of fruit.
Continue to stew, scraping the bottom with a spatula until the mixture thickens.
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 flavor that form the body of the jam.
- Sugar
- Sweetens the jam and helps it thicken as it cooks down.
The step that matters
Continue to stew until the mixture thickens. Sugar and fruit must be cooked long enough for the mixture to reach the gel point. Stopping early leaves a runny jam, while overcooking can make it stiff and dull in flavor. Scraping the bottom prevents scorching.
“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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