Strawberry Jam
Ingredients
Directions
Mash the strawberries with a potato masher.
Add the granulated sugar and cook over high heat, stirring constantly, until the desired consistency is reached.
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 flavour that form the body of the jam.
- Granulated sugar
- Sweetens the jam and helps thicken it as the mixture cooks down.
The step that matters
Cooking the mixture until the desired consistency. Sugar and fruit set into a gel only when enough water evaporates and the mixture reaches a high enough concentration. Stopping too early leaves a runny jam, while cooking too long can make it stiff and taste caramelised.
“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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