Strawberry Jam
Ingredients
Directions
Cook the fruit
In a large pot, combine the hulled strawberries and boil for 35 minutes, stirring constantly.
Add 8 ounces of sugar for every pound of fruit, mixing well off the heat.
Finish the jam
Return the mixture to a boil and cook quickly for an additional 25 minutes.
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, natural pectin, and most of the jam's body.
- Granulated sugar
- Sweetens the jam, helps it set into a gel, and helps it keep.
The step that matters
Return the mixture to a boil and cook quickly. A hard, fast boil concentrates the sugar and activates the fruit's pectin so the jam sets. Cooking too gently or too long can leave it runny or over-thick and scorched on the bottom of the pot.
“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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