Name: Raspberry Jam
Ingredients: 6 pounds of raspberries; 4½ pounds of sugar

Raspberry Jam

Ingredients

6 pounds of raspberries
4½ pounds of sugar

Directions

Crush the raspberries with a wooden spoon and place the pulp and juice in a preserving kettle.
Boil the mixture, then cook steadily for 30 minutes, stirring often.
Add the sugar and cook for an additional 20 minutes.
Pour the hot jam into jars.

Recipe from a historical cookbook (Internet Archive).

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, pulp and juice that form the body and flavor of the jam.
Sugar: Sweetens the jam and helps it thicken and set as it cooks.

“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.