Jam Sauce
Ingredients
Directions
In a saucepan, combine the jam and water, and bring to a boil.
Mix the cornstarch with a little water to create a slurry.
Stir the cornstarch mixture into the boiling jam and water.
Simmer for three minutes.
Strain the sauce and serve.
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
- Jam or jelly
- Provides the sweetness and fruit flavor that forms the body of the sauce.
- Cornstarch
- Thickens the liquid into a glossy sauce when heated with water.
The step that matters
Adding the cornstarch slurry to the boiling liquid. Cornstarch must be fully suspended in cold water first, then stirred into boiling liquid, so the starch granules disperse evenly instead of clumping. Continued heating and stirring then gelatinizes the starch and thickens the sauce.
“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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