Strawberry Jam
Ingredients
Directions
Prepare the fruit
Remove the stalks from the strawberries and mash them in a large preserving pan.
Heat the mashed strawberries over the fire until nearly boiling.
Pass the mixture through a wire sieve.
Cook the jam
Boil the strained pulp for twenty minutes, stirring constantly.
Add 1 pound of boiled sugar to the pulp and mix well.
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 pulp, flavour and the bulk of the jam.
- Sugar
- Sweetens the jam and helps it set into a thick, spreadable texture.
The step that matters
Boil the strained pulp for twenty minutes, stirring constantly.. Sugar is added after this boil, so the pulp must be cooked long enough to thicken and reduce, and constant stirring prevents scorching on the bottom of 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.
More strawberry 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.