Strawberry Jam
Ingredients
Directions
Prepare
Prepare strawberries by removing stems and blemishes.
Mash the strawberries in a bowl.
Measure ¾ cup of sugar for every cup of mashed strawberries.
Cook
Combine strawberries and sugar in a porcelain or granite kettle.
Cook over medium heat, stirring until the sugar dissolves.
Bring to a boil and cook until the mixture thickens.
Jar
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 flavour, body and natural pectin-bearing pulp that the jam is built on.
- Granulated sugar
- Sweetens the fruit and, with boiling, helps the mixture thicken into a spreadable set.
The step that matters
Cook until the mixture thickens. Sugar and fruit must reach a boil long enough for pectin and sugar to set as the jam cools. Stopping too early leaves a runny jam, while overcooking can make it stiff and dull in flavour.
“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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