Strawberry Jam
Ingredients
Directions
Prepare
Gather scarlet strawberries when they are dry and ripe.
Bruise the strawberries very fine and place them in a preserving pan.
Cook the jam
Add ¾ pound of poured lump sugar to the strawberries and stir well to prevent burning.
Boil the mixture for 15 minutes, removing the scum as it rises.
Pot and seal
Pour the jam into preserving pots and cover with brandy paper.
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
- Scarlet strawberries
- Provide the fruit, pectin and natural acidity that give the jam its flavour and body.
- Lump sugar
- Sweetens the jam and, as it dissolves and thickens on boiling, helps it set and preserves it.
The step that matters
Stirring in the sugar. Sugar sits on the bottom of a hot pan and can scorch before it dissolves, giving a burnt taste. Stirring well distributes it evenly and keeps the jam from catching.
“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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