Number 1— Red Raspberry Jam
Ingredients
Directions
Make the jam
Add the raspberries to the water and cook for 10 minutes.
Add the sugar and cook until the temperature reaches 220°F (104°C).
Process and jar
Process the jam in jars for 25 minutes at 180°F (82°C).
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.
Explore the science
What each ingredient does
- Red raspberries
- Provide the main fruit flavor, color, and pectin-bearing pulp that forms the jam's body.
- Granulated sugar
- Adds sweetness and helps the jam set by binding water and firming the gel as it cooks.
- Water
- Loosens the fruit so it can cook down evenly before the sugar is added.
The step that matters
Cooking the sugar to 220°F (104°C). Reaching the set point concentrates the sugar and pectin enough for the jam to gel as it cools. Undercooked jam stays runny, while overcooked jam can turn thick, dark, or sticky.
“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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