Raspberry Jam
Ingredients
Directions
Combine equal weights of raspberries and moist sugar in a pot over medium heat.
Stir continuously and break the fruit until the sugar melts.
Boil the mixture until it reaches a jelly-like consistency on a plate.
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 flavour, colour and pectin-bearing pulp that gives the jam its body.
- Moist sugar
- Sweetens the jam and draws water out of the fruit, helping it thicken as it cooks down.
The step that matters
Boiling until jelly-like on a plate. Jam sets only when enough water has evaporated and sugar and pectin reach the right concentration. Undercooked jam stays runny, while overcooked jam can turn stiff and sugary. Testing a cold plate shows when it is ready.
“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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