Aaspbesby Jam
Ingredients
Directions
Prepare
Pick your raspberries and weigh an equal quantity of sugar.
Make the jam
Put the raspberries in a pot and stir them with a spoon to prevent sticking.
Once the juice is drawn, add the sugar and stir again.
Let it boil slowly until the fruit is soft, similar to a marmalade.
Skim off any foam and pour the jam into jars.
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.
Explore the science
What each ingredient does
- Raspberries
- Provide the fruit, flavour and pectin-bearing body that the jam sets around.
- Sugar
- Adds sweetness and helps the jam thicken and keep well as it sets.
The step that matters
Adding the sugar after the juice is drawn. Raspberries must release their juice first so the sugar dissolves evenly. Stirring constantly prevents the fruit from sticking and scorching on the base of the pot.
“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.