Preparation info
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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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When initially cooking the fruit for a jam it is important to simmer it gently until it is very tender before adding the sugar, as cooking afterwards will not soften the fruit. Those with tough skins, such as plums, will take about 30 minutes, while soft-skinned fruit, such as strawberries, will take about 20 minutes or less. It is this cooking that releases the pectin from the fruit.