Strawberry Jam
Ingredients
Directions
Prepare
Pick and wash the strawberries, then drain them on a towel.
In an earthenware dish, layer the strawberries and sugar alternately and let sit for 24 hours.
Cook
Drain off the juice and boil it for 5 minutes.
Add the strawberries to the juice and boil for an additional 25 minutes or until it sets.
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 body, flavour and pectin-bearing structure that forms the jam.
- Sugar
- Draws moisture out of the fruit and helps the jam thicken and set while preserving it.
The step that matters
Boiling the strawberries in the juice until it sets. Jam sets when enough sugar and pectin concentrate as water evaporates. Stopping too early leaves it runny, while cooking too long can darken the fruit and make it taste caramelised or stiff.
“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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