Raspberry Jam
Ingredients
Directions
Combine raspberries and currant juice in a large pot.
Cook over medium heat, stirring frequently, until the mixture thickens.
Pour into sterilized jars and seal while hot.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Raspberries
- Provide the main fruit flavour, colour and bulk of the jam.
- Currant juice
- Adds natural pectin and acidity to help the jam thicken and set.
The step that matters
Cooking until the mixture thickens. Jam sets as its pectin and sugar concentrate while water evaporates. Stopping too early leaves a runny jam, while cooking too long can scorch the fruit and dull its flavour.
“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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