Strawberry Jam
Ingredients
Directions
Make the jam
Gently boil the strawberries until thick and reduced.
Add ¾ to 1 pound of loaf sugar and stir constantly until it reduces to a paste.
Jar and seal
Pour into small jars and cover with egg paper (paper coated with egg white).
Tie a second piece of paper over the jars to secure.
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, pectin and flavor that cook down into the jam's body.
- Loaf sugar
- Sweetens the jam and, as it cooks down, helps thicken it into a paste.
The step that matters
Stirring the sugar into the reduced strawberries. Sugar added to hot fruit can scorch on the bottom of the pan if not stirred constantly. Scorching gives a burnt taste and dark color, and the mixture thickens as water evaporates, so it needs steady attention.
“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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