Red Raspberry Jam Stock
Ingredients
Directions
In a large pot, combine the sugar and water, and bring to a boil.
Add the raspberries and cook until the mixture reaches 215°F (102°C).
Fill into containers and process as you would for strawberry jam.
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 the pectin-bearing pulp that the jam gels from.
- Granulated sugar
- Adds sweetness and, with the cooking, helps the mixture thicken and keeps it preserved.
The step that matters
Cooking to 215°F (102°C). This temperature is about 8°F above water's boiling point, reflecting the sugar concentration needed for the mixture to set as jam. Undercooking can leave it runny, while overcooking can make it stiff and candy-like.
“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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