Raspberry Jam
Ingredients
Directions
Weigh 1 pound of sugar for each pound of raspberries, and add an additional pound of raspberries.
Mash the raspberries well using a marble mortar.
Cook the mixture until nearly all the syrup is absorbed.
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
- Supply the main fruit flavor and the body of the jam.
- Sugar
- Sweetens the jam and draws water out of the fruit, thickening it as it cooks.
The step that matters
Cook until nearly all the syrup is absorbed. Sugar and fruit thicken as water evaporates and sugar concentrates. Stopping too early leaves a runny jam that may not set, while cooking too long can scorch the sugar and make the jam overly stiff and dark.
“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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