Raspberry Jam
Ingredients
Directions
Prepare
For each pound of raspberries, use 1 lb of sugar and ¼ pint of red currant juice.
Gather raspberries in fine weather and use them as soon as possible after picking.
Remove the stalks from the raspberries.
Cook the jam
Place the raspberries in a preserving pan, break them well with a wooden spoon, and boil for ¼ hour, stirring constantly.
Add the red currant juice and sugar, and boil again for ½ 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 main fruit, flavour and pectin-bearing pulp that give the jam its body.
- Sugar (in the method)
- Sweetens the jam and helps it set by binding water and thickening the fruit.
- Red currant juice
- Adds natural acidity and pectin, helping the jam set and balancing sweetness.
The step that matters
Boiling the fruit and sugar. Boiling must be vigorous enough to reach the setting point; too little boiling leaves the jam runny, while overcooking darkens and dulls its 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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