Raspberry Jam
Ingredients
Directions
Make the jam
Bruise the fruit and sugar together in a preserving pan with a silver spoon.
Let the mixture simmer gently for one hour.
When cold, transfer the jam into glass jars.
Seal the jars
Cover each jar with a piece of paper soaked in brandy.
Tie it securely to exclude air.
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
- Fruit
- Provides the main flavour and natural pectin that helps the jam thicken and set.
- Loaf sugar
- Sweetens the jam and helps preserve it by binding water and slowing spoilage.
The step that matters
Simmering gently for one hour. The fruit and sugar need the full hour at a gentle simmer to thicken and concentrate. A hard boil can scorch the sugar and give the jam a burnt taste.
“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.
More raspberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.