Glucose in Jams
Ingredients
Directions
Prepare and cook
Prepare 28 lbs of fruit.
In a large pot, combine the fruit and 16 lbs of sugar.
Boil the mixture until it reaches the desired consistency.
Finish
Add 10 lbs of glucose after boiling is complete.
Stir well to mix the glucose evenly throughout the jam.
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 body of the jam, and its natural pectin helps it set.
- Sugar
- Sweetens the jam and, as it dissolves and thickens, helps it set.
- Glucose
- Interferes with sugar crystallization, keeping the jam smooth and less prone to grainy texture.
The step that matters
Stirring in the glucose evenly. Glucose works by disrupting the formation of sugar crystals. If it is not mixed through evenly, pockets of jam can crystallize or turn grainy while the rest stays smooth.
“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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