Clear Jam
Ingredients
Directions
Prepare
Break sugar into large pieces and dip in water.
Make the jam
Add sugar to fruit over a slow fire.
Do not let it boil and skim well.
If sugar is clarified, it will improve the jam.
Store
Put jam into small pots for best preservation.
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
- Sugar
- Sweetens the jam and helps it set by binding water, giving body to the fruit.
- Fruit
- Provides the main flavour and the pectin and acid that help the jam gel.
The step that matters
Do not let it boil. A slow fire keeps the jam at a gentle simmer. Boiling hard can darken the sugar, cloud the colour and break down fruit pectin, so the jam may fail to set clear and firm.
“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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