Raspberry Jam
Ingredients
Directions
Prepare the fruit
Rub the raspberries through a fine sieve into a preserving pan.
Place the pan over a brisk charcoal fire and stir continuously with a long wooden spoon.
Boil the raspberries for 10 minutes.
Make the jam
Add the sugar and bring to a boil again, cooking for about 10 minutes.
To test for doneness, drop a little jam on a plate; if it sets in a minute or two, it's done. If not, boil a little longer.
Once done, pour the jam into pots.
Cover and store
When the jam is cold, cover with papers dipped in brandy and tie securely.
Store in a dry room, stirring frequently to prevent burning.
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 flavour and the bulk of the jam.
- Lump sugar
- Sweetens the jam and, once boiled, helps it thicken and set.
The step that matters
Testing for doneness. Sugar and fruit only set once enough water has boiled off and the sugar concentration is high enough. Undercooked jam stays runny, while overcooking can make it stiff and dull in flavour, so the plate test shows when it is ready.
“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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