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Strawberry Jam

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

  1. Water
  2. Strawberries
  3. a slice and drain them
  4. twelve oz. of sugar per lb

Possible health benefits

General information, not medical advice.

  1. Strawberry High in vitamin C · Source of manganese

    High in vitamin C · 59 mg per 100 g, 74% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of manganese · 0.4 mg per 100 g, 19% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Strawberries, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. This is one of the most difficult jams to make.
  2. There are several ways of preparing it, and the one I give strikes me as the quickest and simplest.
  3. Clean the fruit, which should be just ripe.
  4. Only wash it when absolutely necessary, as, for instance, when mould has stuck to it.
  5. Allow twelve oz.
  6. of sugar per lb.
  7. of fruit.
  8. Put this sugar in a preserving pan, sprinkle it with water that it may dissolve, and cook it to the large-ball stage (see No.
  9. 2344), taking care to skim thoroughly when boiling begins.
  10. Throw the strawberries into the sugar, and set the preserving pan on the side of the fire for seven or eight minutes;
  11. that is to say, until the moisture of the fruit has dissolved the sugar to a syrup.
  12. Return the saucepan to a fierce fire, and cook the strawberries for ten or twelve minutes, remembering to carefully remove the scum that forms.
  13. Then withdraw the strawberries by means of a slice and drain them in a basin.
  14. Continue cooking the syrup rapidly, until the “nappe” stage shows signs of appearing, then return the strawberries for five minutes;
  15. that is to say, until the “nappe” stage is completely reached.
  16. Fill the pots, little by little, that the strawberries may be well distributed in them and not rise in a mass to the top, as often happens when the receptacles are filled too quickly.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Slotted spoon
  • Colander