Raspberry Jam Cakes
Ingredients
Directions
Make the jam
Rub raspberries through a fine sieve into a preserving pan over medium heat.
Stir until they begin to boil.
Strain through a fine sieve.
Weigh the pulp.
Boil the pulp for 10 minutes over high heat. Stir to prevent burning.
Add 6 pounds of sifted sugar.
Heat until hot but do not boil.
Pour into pots.
Sprinkle with a little sugar.
Shape the cakes
Mix ¼ pound of sugar into 1 pound of jam.
Dip a tin ring in water.
Place the ring on a plate.
Fill with jam.
Smooth with a knife.
Mark the top with another ring.
Gently remove the ring and repeat until the plate is full.
Dry the cakes
Dry them in the stove or under the oven overnight.
Use a knife to remove them from the plate.
Turn them onto a sieve to dry a little more.
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
- Raspberries
- Provide the fruit flavour and the pulp that forms the jam.
- Sifted lump sugar
- Sweetens the jam and helps it set into a firm, sliceable mass.
The step that matters
Boil the pulp for 10 minutes over high heat. Stirring prevents the sugar-rich pulp from scorching on the pan base. Boiling concentrates the fruit and sugar so the jam thickens enough to hold its shape when cool.
“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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