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 heat and boil for 30 minutes, stirring from the bottom to prevent burning.
Add 14 ounces of powdered sugar for every pound of raspberries and mix well.
Boil the mixture 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
- Provides the fruit body, flavour and natural pectin that help the jam set.
- Powdered sugar
- Sweetens the jam and helps it thicken and keep as it cooks down.
The step that matters
Stirring from the bottom during the first boil. Raspberry pulp is thick and sugar-free at this point, so it sticks and scorches on the base of the pan. Stirring from the bottom keeps it moving and prevents burnt flavour.
“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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