Strawberry Jam
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Wash and hull the strawberries.
Mash the strawberries in a bowl.
Measure the mashed strawberries and add ¾ of that weight in granulated sugar.
Mix well and let it sit for a few hours to draw out the juices.
Cook and jar
Cook the mixture in a porcelain or granite kettle over medium heat, stirring frequently.
Once it reaches a rolling boil, continue boiling for about 10‑15 minutes until it thickens.
Pour the hot jam into sterilized jars and seal immediately.
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, pectin-containing pulp and bulk of the jam.
- Granulated sugar
- Sweetens the jam and helps it thicken and set while preserving it.
The step that matters
Boiling until it thickens. Sugar and fruit pectin set only at a sufficiently high concentration reached by boiling. Boiling too briefly leaves the jam runny, while overcooking can darken and stiffen it too much.
“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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