Raspberry Jam
Ingredients
Directions
Prepare the fruit
Place the raspberries in a large copper pan and stir well with a long spoon.
Mash the raspberries as much as possible.
Heat the raspberries over the fire, stirring constantly until they are almost boiling.
Remove from heat and strain the raspberries through a large sieve to remove seeds.
Cook the jam
Return the strained raspberries to the fire and stir while boiling for 30 minutes to prevent burning.
Add 14 ounces of powdered sugar for every 4 cups of raspberries and mix well.
Boil the mixture together for an additional 30 minutes.
Sift powdered sugar over the top of the pan before covering.
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 tartness that form the body and flavor of the jam.
- Powdered sugar
- Sweetens the jam and helps it thicken and set as the mixture cooks down.
The step that matters
Stirring while boiling the strained raspberries. Raspberries are high in sugar-free pulp and thin at the base, so they scorch easily on the bottom of the pan. Constant stirring spreads the heat evenly and prevents burning, which would give the jam a bitter, smoky taste.
“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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