Jams, Jellies, and Pastes
Ingredients
Directions
Cook the fruit
Boil the fruit in a preserving pan until soft.
Add the sugar and stir constantly while boiling fast.
Remove any scum that rises to the surface.
Continue cooking until the jam reaches the desired consistency.
Pot the jam
Pour the jam into pots while hot.
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, flavor, and natural pectin and acid that help the jam thicken and set.
- Sugar
- Sweetens the jam and, as it concentrates, helps it set and keep well.
The step that matters
Stir constantly while boiling fast. Sugar-rich mixtures scorch quickly on the bottom of the pan. Constant stirring prevents burning, and a fast boil evaporates water so the jam reaches a firm set.
“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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