Strawberry Jam
Ingredients
Directions
Make the jam
Gently boil the strawberries until thick and reduced.
Add ¾ pound of loaf sugar and stir constantly until it forms a paste.
Jar and seal
Pour into small jars and cover with egg paper (paper coated on one side with egg white).
Tie a second piece of paper over the jars.
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 base that cooks down and thickens into the jam.
- Loaf sugar
- Sweetens the jam and helps it thicken into a paste as it cooks.
The step that matters
Stirring while the sugar goes in. Stirring constantly keeps the sugar dissolved and stops the bottom from scorching as the jam thickens, which would give a burnt taste and uneven texture.
“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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