Home-Made Jam
Ingredients
Directions
Prepare
Prepare a proper preserving pan.
Make the jam
Add the fruit and sugar to the pan.
Heat the mixture over a steady, constant heat.
Stir occasionally until the jam thickens.
Jar and seal
Pour the hot jam into sterilized jars and seal.
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 flavour and the bulk of the jam.
- Loaf sugar
- Sweetens the jam and helps it set and keep well.
The step that matters
Heating over steady, constant heat. Sugar dissolved in fruit must be boiled to a high enough concentration to gel. Uneven or fierce heat can scorch the sugar and fruit before the jam thickens, while too little heat leaves it runny. Stirring occasionally keeps the base from catching on the pan.
“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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