Good Red or White Raspberry Jam
Ingredients
Directions
Boil quickly for twenty minutes, four pounds of either red or white raspberries in a pound and a half of currant juice of the same colour.
Take the pan from the fire, stir in three pounds of sugar, and when it is dissolved, place the pan again over the fire.
Continue boiling for ten minutes longer.
Keep the preserve well skimmed and stirred from the beginning.
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.
Explore the science
What each ingredient does
- Raspberries (in the method)
- Provide the main fruit body and flavor of the preserve.
- Sugar
- Sweetens the jam and helps it set into a thick, spreadable texture.
- Currant juice (in the method)
- Adds liquid and natural pectin and acidity to help the jam set.
The step that matters
Boil for the full time after adding sugar. Sugar must dissolve fully before reboiling, then the mixture needs enough continued boiling to reach the concentration where it sets. Undercooked jam stays runny, and skimming keeps the finished preserve clear.
“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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