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📝 Description
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🥘 Ingredients
To every lb. of fruit allow 1/2 pint of red-currant juice, 1-1/4 lb. of loaf sugar.
👨🍳 Method
Strip the currants from the stalks, put them into a jar; place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit; strain the currants, measure the juice, put it into a preserving-pan, and add the sugar. Select well-ripened but sound strawberries; pick them from the stalks, and when the sugar is dissolved in the currant juice, put in the fruit. Simmer the whole over a moderate fire, from 1/2 to 3/4 hour, carefully removing the scum as it rises. Stir the jam only enough to prevent it from burning at the bottom of the pan, as the fruit should be preserved as whole as possible. Put the jam into jars, and when cold, cover down.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this old-school strawberry jam recipe, expecting something sweet and simple, but I found a delightful complexity instead. The red-currant juice, simmered gently, infuses the jam with a tartness that balances the strawberries perfectly. The surprise came when I tasted the finished product: the strawberries retained their shape beautifully, creating a delightful textural contrast against the smooth, glossy jam. It was like biting into a tiny, sweet, tangy strawberry cloud. This jam is perfect for the weeknight cook who craves a little nostalgia. It's straightforward enough to make after a long day, but the results are far from ordinary. I'm already looking forward to spreading it on my morning toast, a little taste of vintage comfort to start the day. Store it in the fridge, and enjoy the fruits of your labor for weeks to come.
