Strawberry Jam
Ingredients
Directions
Make the jam
Crush the strawberries and sugar together, stirring thoroughly.
Set the mixture on to cook over medium heat.
Boil rapidly, stirring often, for 15 to 20 minutes after it begins to boil, until it thickens.
Skim off the froth from the top when it is half done.
Use small pots on a gas stove, cooking in small batches of 1 pint or 1 quart.
Jar and seal
Have pint jars ready for sealing.
When done, dip the jam into 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 and the pectin-bearing bulk that the jam sets around.
- Sugar
- Sweetens the jam and helps it thicken and keep as it cooks down.
The step that matters
Boil rapidly, stirring often. Sugar and fruit must reach a rolling boil long enough for the mixture to concentrate and set. Too little boiling leaves a runny jam, while scorching on the bottom can happen if it is not stirred often.
“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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