Raspberry Jam
Ingredients
Directions
Prepare the fruit
Place the raspberries in a large copper pan and mash them well with a long spoon.
Heat the raspberries over medium heat, stirring constantly until they are almost boiling.
Remove from heat and strain the raspberries through a large sieve to remove the seeds.
Cook the jam
Return the strained raspberries to the pan and boil for 30 minutes, stirring frequently to prevent burning.
Add 2 cups of powdered sugar for every 4 cups of raspberries, mix well, and boil together for another 30 minutes.
Sift some 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 flavour that form the body of the jam.
- Powdered sugar
- Sweetens the jam and helps it thicken and keep as it cooks down.
The step that matters
Boiling the strained raspberries for 30 minutes. Stirring frequently prevents the sugary fruit from scorching on the base of the pan. Sustained boiling evaporates water so the jam thickens and sets as it cools.
“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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