Grebit Gage Jam
Ingredients
Directions
Wash the fruit and stew it with enough water to prevent scorching.
Mash the fruit and strain the pulp through a colander.
For every pint of pulp, add 1 pound of sugar.
Once the sugar is dissolved, boil until it forms a smooth mass.
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 (grebit gage)
- Provides the main flavour and pulp that sets into the jam.
- Sugar
- Sweetens the jam and, when boiled, helps it thicken into a smooth mass.
The step that matters
Boiling until a smooth mass forms. Sugar must be fully dissolved before boiling, and the mixture must be cooked long enough for the sugar and pulp to concentrate and thicken. Undercooking leaves the jam runny, while overcooking can make it stiff or cause scorching.
“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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