Sun-made Strawberry Jam
Ingredients
Directions
Prepare the strawberries
Remove stems from the strawberries and wash them well.
Crush the strawberries using a fine mesh bag.
Mix the crushed strawberries with the granulated sugar in a large bowl.
Pour the mixture into a large granite bread pan.
Sun-cook the jam
Place the pan on a tin roof in direct sunlight and cover with glass panes.
Let it sit in the sun for two days, bringing it inside at night to a cool place.
Jar and sterilize
Pour the jam into pint jars, seal with lids, and place in boiling water nearly to the top.
Heat slowly until thoroughly sterilized, ensuring it does not boil against the lids.
Cool before removing from the water.
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 flavour, colour and pectin-bearing body that the jam is built on.
- Granulated sugar
- Sweetens the jam and helps preserve it by drawing out moisture and limiting spoilage.
The step that matters
Bringing the jars to sterilization gently. Heating slowly and keeping the jars from boiling against the lids helps the seals hold and avoids cracking the jars. Thorough heat treatment is what makes the sealed jam keep.
“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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