Strawberry Jam
Ingredients
Directions
Cook the jam
Place strawberries in a preserving pan, layering them with sugar.
Heat the pan by the fire, bringing the contents slowly to a boil while stirring occasionally.
Skim off any foam.
Boil gently until the jam sets when tested on a cold plate.
Jar and store
Pour the jam into jars.
Cover the jars with paper brushed with egg white on both sides.
Store in a cool, dry place.
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 pectin-bearing body that the jam is built from.
- Preserving sugar
- Sweetens the jam and helps it set and keep well when boiled.
The step that matters
Boil gently until the jam sets. Boiling too hard or too long can darken and scorch the sugar and fruit, while stopping too early leaves the jam runny. The cold plate test shows whether enough pectin and sugar have concentrated to set.
“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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