Raspberry Jam
Ingredients
Directions
Prepare the fruit
Pick over the raspberries.
Mash a few in the bottom of a preserving kettle using a wooden potato masher.
Continue mashing until all the fruit is used.
Cook the jam
Heat slowly to boiling point.
Gradually add an equal quantity of heated sugar.
Cook slowly for 45 minutes.
Pot the jam
Put into a stone jar or tumblers.
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 fruit, pectin and natural acidity that give the jam its flavour and body.
- Sugar
- Sweetens the jam and helps it thicken and set as it cooks down.
The step that matters
Cook slowly for 45 minutes. Sugar added to hot fruit must be cooked long enough to dissolve fully and concentrate. Too little cooking leaves a runny jam that may not set, while overcooking can darken the color and flavor.
“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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