Jam, No. 1
Ingredients
Directions
Prepare
Gather ripe, fresh fruit and ensure it is dry.
Make the jam
In a preserving kettle, combine sugar and water.
Boil the mixture until clear, skimming off any scum.
Add the picked fruit and boil rapidly for 30 minutes.
Jar
Pour the jam into jars and cover when cool.
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
- Supplies the flavor, color and most of the body of the jam.
- Sugar
- Sweetens the jam, helps it set into a gel and preserves it.
The step that matters
Boil rapidly for 30 minutes. Boiling evaporates water and concentrates the sugar and fruit pectin so the jam can set. Boiling too briefly leaves it runny, while boiling too long can darken it and dull its flavor.
“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.
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.