Raspberry Jam
Ingredients
Directions
In a preserving pan, mash the raspberries with a silver spoon or flat wooden stick.
Bring the mixture to a boil, then add the sugar and stir well.
Skim off any foam, then boil for 15 to 20 minutes.
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, pectin and bulk that form the jam's body.
- Pounded loaf sugar
- Sweetens the jam and helps it set by binding water and drawing out pectin.
The step that matters
Boiling for 15 to 20 minutes. Sugar and fruit must be boiled long enough to reach the concentration needed for the jam to set. Too short a boil leaves it runny, while over-boiling can darken and dull the flavour.
“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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