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Dessert

Strawberry Jam

Jam made from ripe strawberries, sugar, and a little red currant juice, boiled until thick.

From an old cookbook · modernised transcription
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Why it works: Sugar and red currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Strawberry Jam

Ingredients

Directions

  1. Bruise the strawberries and add a little red currant juice.

  2. Set the mixture over a clear fire and boil for 40 minutes.

  3. Pour the jam into sweetmeat pots.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + red curranttop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the main fruit flavour and body of the jam.
Sugar
Sweetens the jam and helps it thicken and keep as it cooks.
Red currants
Add extra natural pectin and tartness to help the jam set.

The step that matters

Boiling for 40 minutes. Boiling drives off water and concentrates the sugar and fruit pectin so the jam sets. Too short leaves it runny; too long can darken and scorch it, so watch the pot closely.

“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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