Raspberry Jam
Ingredients
Directions
Mash the raspberries and combine them with the sugar in a preserving kettle.
Boil slowly for 1 hour, skimming frequently.
Once done, pour into jars and seal with brandy paper.
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 pulp that forms the jam's body.
- Sugar
- Sweetens the jam and, with long boiling, helps it thicken and keep well.
The step that matters
Boil slowly for 1 hour, skimming frequently. Sugar must dissolve fully and the fruit must reduce to a thick set. Too little cooking leaves a runny jam, while overcooking can scorch the sugar and dull the fresh raspberry flavour. Skimming removes foam that would otherwise cloud the jam.
“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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