Raspberry Jam
Ingredients
Directions
Prepare
Wash and pick the raspberries.
Make the jam
In a pot, combine the raspberries and water, mashing and scraping the bottom as they simmer.
Cook until reduced to a thick pulp.
Add ½ pound of sugar for each pound of berries and stew until very thick, scraping constantly.
Cool and jar
Cool the jam in a large bowl.
Transfer the cooled jam to a glass jar with a screw top.
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, flavor and pectin-bearing pulp that thickens into jam.
- Sugar
- Sweetens the jam and helps it thicken and keep as it cooks down.
- Water
- Helps the berries soften and release juice so they can be mashed and simmered.
The step that matters
Stewing the pulp with sugar until very thick. Sugar must be added to a reduced pulp and cooked until thick; undercooking leaves the jam runny and prone to spoiling, while constant scraping prevents the sugar and fruit from scorching on the bottom 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.
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