Raspberry Jam
Ingredients
Directions
Combine raspberries and sugar in a pot.
Stir frequently while cooking.
Cook until the mixture thickens to a jelly consistency.
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 flavour, colour, and pectin-bearing body that the jam sets from.
- Loaf sugar
- Sweetens the jam and, as it concentrates, helps the mixture thicken and set.
The step that matters
Cooking until it reaches jelly consistency. Sugar and fruit must concentrate enough for the mixture to gel on cooling. Undercooked jam stays runny, while overcooking darkens the flavour and can make it stiff.
“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.
More raspberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.