Raspberry Jam
Ingredients
Directions
Prepare the fruit
Gather raspberries in fine weather and use immediately after picking.
Remove the stalks from the raspberries.
Place the raspberries in a preserving pan.
Break the raspberries well with a wooden spoon.
Cook the jam
Boil the raspberries for 1/4 hour, stirring constantly.
Add the currant juice and sugar to the pan.
Boil again for 1/2 hour.
Skim the jam well after the sugar is added to keep it clear.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Raspberries (in the method)
- Provide the fruit body, flavour and natural pectin that gives the jam its set.
- Red-currant juice
- Adds tartness and extra pectin and acidity to help the jam set.
The step that matters
Skim the jam after adding the sugar. Skimming removes foam that rises as the jam boils, which keeps the finished jam clear rather than cloudy.
“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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