Davison Cheese
Ingredients
Directions
Prepare the fruit
Bake or boil the fruit in a stone jar in a saucepan of water or on a hot hearth.
Pour off some of the juice.
Weigh ½ pound of sugar for every 2 pounds of fruit.
Set the fruit over a fire in the pan and let it boil quickly until it begins to look dry.
Remove the stones from the fruit.
Make the jam
Stir in the sugar.
Simmer slowly for 2 hours.
Boil quickly for 30 minutes until the sides of the pan candy.
Pour the jam into potting pans or dishes about 1 inch thick to set firm.
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
- Fruit
- Provides the bulk, pectin and flavor that the jam is built on.
- Sugar
- Sweetens the jam and helps it thicken and set as it cooks down.
The step that matters
Boil quickly until the sides of the pan candy. Sugar concentrates as water evaporates, and the mixture must reach a high enough sugar concentration to set firm when cooled. Stopping too early leaves a runny jam, while overcooking can make it stiff or scorched.
“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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