Raspberry Jam
Ingredients
Directions
Combine sugar and raspberries in a preserving kettle.
Stir and mash until there is enough syrup to prevent burning.
Boil until no juice gathers when a small amount is placed on a plate.
Transfer to glass jars or stone jars 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sugar
- Sweetens the jam and, at high concentration, helps it set and preserves it.
- Raspberries
- Provide the fruit flavor, natural pectin and acidity, and the bulk of the jam.
The step that matters
Boil until no juice gathers on the plate. Boiling drives off water and concentrates the sugar and fruit pectin. Undercooked jam stays runny, while overcooking can make it stiff and dark. The plate test shows when enough water has evaporated for the jam to set as it cools.
“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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