Jams and Jellies
Ingredients
Directions
Prepare
Clean and bruise the fruit thoroughly.
Cook the jam
Cook the fruit in a porcelain-lined or granite iron preserving kettle for 15 to 20 minutes, skimming as needed.
Add ¾ pound of granulated sugar to the fruit and boil for an additional 30 minutes, skimming if necessary.
Stir constantly to prevent scorching.
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
- Fruit
- Supplies the main flavor, along with natural pectin and acid that help the jam thicken and set.
- Granulated sugar
- Adds sweetness and, as it boils, helps the jam thicken and set while preserving it.
The step that matters
Stir constantly to prevent scorching. Sugar and fruit are thick and sit heavily on the bottom of the kettle, where they can burn during long boiling. Scorched sugar turns bitter and dark, spoiling the flavor of the whole batch.
“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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