Raspberry' Jam
Ingredients
Directions
Prepare the fruit
Place raspberries in a fine sieve over a preserving pan.
Squeeze and rub the fruit until it passes through the sieve into the pan.
Cook the jam
Heat the mixture over a brisk fire, stirring constantly with a long wooden spoon to prevent burning.
Boil for 6 to 10 minutes.
Add the broken sugar and bring to a boil again.
Boil for an additional 10 minutes.
Test the jam by dropping a little on a plate; if it sets in about a minute, it is done, otherwise continue boiling until it does.
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 pectin-bearing pulp that forms the jam's body.
- Loaf sugar
- Sweetens the jam and helps it set into a thick, spreadable gel as it boils.
The step that matters
Stirring constantly during the initial heating. Raspberry pulp is thick and sugar-free at this point, so it scorches easily on the bottom of the pan. Constant stirring over a brisk fire prevents burning and keeps the fruit from tasting cooked or bitter.
“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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