Stra Ivberr Y Jam
Ingredients
Directions
Prepare the fruit
Place the fruit in a jar and stand it in a pan of boiling water until cool.
Mash the berries continuously.
Cook the jam
Boil the juice until it reaches the proper consistency.
Add ¾ pound of white sugar for every pound of juice.
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
- Berries
- Supply the flavor, color and juice that become the body of the jam.
- White sugar
- Adds sweetness and, with the fruit's acid, helps the jam set and keep.
The step that matters
Boil the juice until it reaches the proper consistency. As water evaporates, the sugar and fruit acid concentrate and help the pectin form a gel. Stopping too early leaves the jam runny, while cooking too long can make it stiff, sticky or dark.
“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.
More strawberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.