Red Raspberry Jam
Ingredients
Directions
Prepare the fruit
Bruise the strawberries very fine.
Add the strawberry juice and sugar, mixing well.
Boil the jam
Place the mixture in a preserving pan over a clear, low fire.
Skim off any foam and boil for 20 minutes.
Store
Pour the jam into pots or glasses for storage.
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
- Strawberries
- Provide the fruit flavour and most of the bulk of the jam.
- Granulated sugar
- Sweetens the jam and helps it set and keep.
- Strawberry juice
- Adds extra fruit liquid that helps the sugar dissolve and the mixture cook down.
The step that matters
Skim off any foam and boil for 20 minutes. Foam is air and impurities rising to the surface, and removing it keeps the jam clear. Boiling evaporates water and concentrates the sugar and fruit, which is what allows the jam to reach a thick, set consistency.
“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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