Strawberry Jam
Ingredients
Directions
Prepare the fruit
Bruise the strawberries gently with the back of a wooden spoon.
Cook the jam
Boil the bruised strawberries with a little water for 20 minutes, stirring until well mixed.
Add the powdered sugar equal to the weight of the fruit and simmer for 30 minutes or longer.
If a lighter jam is desired, use half the weight of sugar and boil longer.
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
- Supply the fruit flavour and the bulk of the jam.
- Powdered sugar
- Sweetens the jam and, as it cooks, helps it thicken and set.
The step that matters
Simmering with the sugar. Once the sugar goes in, stir often, because a sugar-heavy mixture scorches easily on the bottom of the pan. Cooking it long enough lets the sugar and the fruit's natural pectin set into a thick jam as it cools.
“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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