Jams
Ingredients
Directions
Prepare
Wash and prepare the fruit, ensuring it is fresh and sound.
In a pot, combine the fruit and sugar.
Cook and jar
Boil the mixture until most of the water evaporates and it thickens.
Pour the jam into sterilized jars while hot.
Seal the jars tightly and let them cool completely.
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
- Fresh fruit
- Provides the main flavor and body, and the natural pectin and water that the jam thickens from.
- Powdered sugar
- Sweetens the jam and helps it thicken and keep longer by binding water.
The step that matters
Boil until the water evaporates and the mixture thickens. Boiling drives off water and concentrates the sugar and fruit solids. Stopping too early leaves a runny jam that may spoil sooner, while overcooking can make it stiff and sugary.
“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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