Whole Strawberry Jam
Ingredients
Directions
Make the jam
Combine ½ cup of water with some sugar in a jelly pan to dissolve.
Gradually add small quantities of sugar and strawberries, allowing the sugar to dissolve and keeping the fruit whole.
Bring the mixture to a boil and maintain a moderate boil for 30 minutes.
Boil longer to thicken jam, but flavor may reduce.
Store
Use fresh, dry strawberries for the best flavor.
Cover with gummed and wax tissues and store in a 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, flavor and bulk of the jam; keeping them whole preserves their texture.
- Granulated sugar
- Sweetens the jam and helps it set and keep by binding water and thickening the fruit.
- Water
- Helps dissolve the sugar at the start so it does not scorch before the fruit goes in.
The step that matters
Adding sugar and strawberries gradually. Adding small amounts of sugar and fruit lets the sugar dissolve fully before more is added. Dumping it in at once can leave undissolved crystals and crush the fruit, while keeping the berries whole depends on gentle handling.
“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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