Strawberry Jam
Ingredients
Directions
Prepare
Wash and hull the strawberries.
Cook the jam
In a pot, combine the strawberries and sugar.
Cook over medium heat, stirring until the sugar dissolves.
Increase heat and boil until the mixture thickens.
Jar and seal
Pour into sterilized jars and seal.
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 flavor and, as they break down, the bulk and body of the jam.
- White sugar
- Sweetens the jam and, as it concentrates during boiling, helps it thicken and keep.
The step that matters
Boiling until the mixture thickens. Pectin in the fruit sets only when enough sugar and water have boiled off and the mixture reaches a high enough concentration. Stopping too early leaves a runny jam, while boiling too long can make it stiff and dull in flavor.
“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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