Jam-making
Ingredients
Directions
Start the fruit
Boil the fruit and water together for a short time.
Add sugar after boiling to prevent it from turning into glucose.
If using juicy fruit, do not add water; otherwise, add just enough water to prevent sticking.
Boil and finish
Boil for about 45 minutes, skimming off any foam.
Use an enamelled, brass, or aluminum pan and a wooden spoon.
Make jam in small batches for better results.
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
- Provides the main flavor and the pectin that helps the jam set.
- Sugar
- Adds sweetness and helps the jam set and keep.
The step that matters
Add the sugar after boiling. The record directs adding sugar only after the fruit has boiled. Sugar is needed for the jam to set and keep, so following this order matters for the final texture.
“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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