Strawberry Jam
Ingredients
Directions
Make the jam
Bruise the strawberries well and add the juice of other strawberries.
Pound and sift the sugar, then stir it thoroughly into the fruit.
Boil the mixture for 20 minutes over low heat, skimming off the scum as it rises.
Pot and seal
Pour the jam into glasses or jars and tie them down when cold.
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 and pectin-bearing body that the jam sets from.
- Sugar
- Sweetens the jam and, with boiling, helps it thicken and keep.
The step that matters
Skimming off the scum while boiling. Scum rising during the boil is foam and impurities from the fruit. Removing it keeps the jam clear and clean-tasting. Skimming is most needed early in the boil, before the mixture thickens.
“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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