Strawberry Jam
Ingredients
Directions
Macerate the fruit
Pick the strawberries and place some in a deep basin.
Sprinkle sugar thickly over the strawberries.
Layer more strawberries and sugar until all are used.
Let the mixture stand for 24 hours.
Cook the jam
Pour off the liquid into a preserving pan.
Bring to a boil, stirring frequently.
Add the strawberries.
Boil for 20 minutes.
Skim off any foam.
Transfer the jam to jars.
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 and pectin-bearing body that gives the jam its structure.
- Sugar
- Draws water out of the fruit and helps the jam thicken and set while preserving it.
The step that matters
Boil for 20 minutes. Sugar must reach a high enough concentration and the mixture must boil hard enough for pectin and acid to gel. Undercooking leaves runny jam, while overcooking darkens and dulls the flavour.
“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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