Raspberry Jam
Ingredients
Directions
Prepare and cook the fruit
Gently bruise the raspberries with the back of a wooden spoon.
Boil the raspberries over a brisk fire for 25 minutes, stirring occasionally.
Add sugar and finish
Add the sugar and stir until dissolved.
Boil the mixture quickly for 10 minutes, stirring and skimming as needed.
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 and pectin-rich body that the jam sets from.
- Granulated sugar
- Sweetens the jam and helps it set and keep by binding water and thickening the mixture.
The step that matters
Boiling the mixture quickly after adding the sugar. Sugar must fully dissolve before a rapid boil, so the jam reaches the high sugar and temperature needed to gel. Too little boiling leaves it runny, while prolonged boiling can darken and dull the flavour. Skimming removes foam that would otherwise cloud the finished 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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