Raspberry Jam
Ingredients
Directions
Prepare the fruit
Bruise the raspberries with a wooden spoon.
Cook the jam
Boil the fruit for 10 to 15 minutes, especially if gathered in rain.
Add 4 cups of sugar to the fruit, and an additional 4 cups if making a large batch.
Draw the pot to the side and allow the sugar to melt.
Boil the mixture together for another 10 minutes.
Finish
Dish the jam and cover it while hot or cold.
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 main flavour and fruit pulp that gives the jam its body.
- Sugar
- Sweetens the jam and helps it thicken and keep as it cooks.
The step that matters
Boiling the mixture after the sugar melts. Sugar must dissolve fully before the final boil, or it can crystallise or scorch. The jam thickens as water evaporates and sugar concentrates, so the boil time controls whether it sets firm or stays runny.
“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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