Strawberry Jam
Ingredients
Directions
Prepare the fruit
Remove the stalks from the strawberries and mash them in a large preserving pan.
Heat the mashed strawberries over the fire until nearly boiling.
Pass the mixture through a wire sieve.
Cook the jam
Boil the strained pulp for 20 minutes, stirring constantly.
In a separate pot, boil 2 pounds of sugar until it reaches a syrup consistency.
Combine the sugar with the strawberry pulp and finish cooking as you would apricot 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
- Strawberries
- Provide the fruit flavour, pectin-containing pulp and most of the jam's body.
- Sugar
- Sweetens the jam and helps it set and keep by binding water.
The step that matters
Boiling the strained pulp while stirring constantly. Sugar and fruit pulp can scorch on the bottom of a pan during long boiling. Constant stirring spreads the heat evenly and keeps the jam from burning, which would give it a bitter, caramelised taste.
“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.
More strawberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.