Jam or Marmalade Sauce
Ingredients
Directions
Make the sauce
Combine the jam, water, and sugar in a small saucepan.
Simmer gently uncovered until it thickens into a syrup.
Finish and serve
Strain the mixture and pour it around the pudding.
Add a few drops of cochineal for color if using 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
- Jam or marmalade
- Provides the main fruit flavor and sweetness for the sauce.
- White sugar
- Adds sweetness and helps the mixture thicken into a syrup as it reduces.
The step that matters
Simmer gently uncovered until it thickens into a syrup. Gentle heat lets water evaporate slowly, so the sauce thickens without scorching or turning bitter from the sugar. Boiling hard can burn the sugar before the syrup reaches the right consistency.
“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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