Jams and Preserves
Ingredients
Directions
Combine 40 pounds of fruit juice with 15 pounds of sugar in a large pot.
Bring the mixture to a boil and let it cook for 30 minutes.
Pour the hot mixture into pots immediately.
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
- Fruit juice
- Provides the liquid base and fruit flavor that the jam is built on.
- Sugar
- Adds sweetness and helps thicken the mixture as it cooks down.
The step that matters
Cooking the mixture at a full boil for 30 minutes. Sugar and fruit juice must reach a sustained boil so enough water evaporates and the mixture thickens; too short a cook leaves it runny and prone to spoiling.
“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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