Preserving
Ingredients
Directions
Gather sound and fresh fruit on a dry, sunny morning.
Make jam as soon as possible after picking.
Break sugar into small pieces, but do not crush it.
Stir the mixture carefully while cooking and skim thoroughly.
Do not leave the jam unattended to prevent burning.
Test for readiness by pouring a little on a plate; it should set.
Avoid overcooking the jam.
Use a wooden spoon or spatula to stir.
Keep the pan slightly raised from the fire to prevent catching.
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.
More fruit jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.