Raspberry Jam
Ingredients
Directions
Macerate
Pick the raspberries carefully and place them in a stone jar with the sugar overnight.
Cook
In the morning, boil the mixture until it begins to jelly.
Ensure you boil it enough to preserve the raspberry flavor.
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 fruit flavor, bulk, and natural pectin and acid that help the jam set.
- Sugar
- Adds sweetness, draws water out of the fruit, and helps the jam thicken and set while preserving it.
The step that matters
Boil until the mixture begins to jelly. Jam sets only when enough water evaporates and sugar, pectin, and acid reach the right concentration. Boiling too briefly leaves a runny jam that spoils more easily, so the cook must judge the set carefully.
“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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