Ooosbberry Jam
Ingredients
Directions
Prepare the fruit
Remove the stems from the fruit.
Scald the fruit in hot water.
Let the fruit sit in the water until it cools.
Scald the fruit again.
Make the sugar syrup
In a kettle, combine the sugar with enough water to dissolve it.
Bring the mixture to a boil.
Remove any scum.
Cook the jam
Drain the scalded fruit.
Add the fruit to the boiling sugar mixture.
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
- Sugar
- Provides sweetness and preserves the jam, and its concentration helps it set when cooked.
- Fruit
- Provides the main flavor and natural pectin, which helps the jam thicken and set.
The step that matters
Add the fruit to the boiling sugar mixture. The fruit should be drained first so excess water does not dilute the syrup. The mixture must be boiling when the fruit goes in so the sugar concentration and heat can start the gel-forming process.
“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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