Strawberry Jam
Ingredients
Directions
Cook the fruit
Place the strawberries in a jar and submerge it in a pan of boiling water until the fruit is cooked.
Boil the strawberries for about 5 minutes.
Add sugar and finish
Add ¾ pound of sugar for every pound of fruit and cook for 5 minutes longer.
Transfer the mixture into jelly bowls.
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, flavor and most of the body of the jam.
- Sugar
- Sweetens the jam and, with the fruit's pectin and acid, helps it set.
The step that matters
Cooking the sugar and fruit together for the full 5 minutes. Sugar concentrates the liquid as it boils, and the fruit's pectin and acid need enough heat and time to form a gel. Stopping early can leave the jam runny, while cooking too long can make it stiff and dull in flavor.
“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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