Raspberry Jam
Ingredients
Directions
Combine raspberries and sugar in a pot.
Stir well until the mixture is thick and jelly-like.
Once thickened, remove from heat and let cool.
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, pectin and acid that give the jam its flavour and body.
- Sugar
- Sweetens the jam and helps it thicken and set as it cooks.
The step that matters
Stirring until thick and jelly-like. Sugar and fruit pectin set into a gel only when the mixture reaches a high enough concentration. Stopping too early leaves a runny jam, while cooking too long can make it stiff and candy-like.
“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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