Raspberry-jam
Ingredients
Directions
Prepare
Examine the raspberries to remove any insects.
Bruise the raspberries and currant jelly together.
Cook and jar
Set the mixture over low heat and stir continuously with a silver spoon until it boils.
Allow it to boil for 5 to 6 minutes.
Pour the jam into warm jars, covering them as you would with currant jelly.
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.
Explore the science
What each ingredient does
- Raspberries
- Provide the main fruit flavour and bulk of the jam.
- Currant jelly
- Adds pectin and tartness to help the jam set.
The step that matters
Boiling for 5 to 6 minutes. Boiling concentrates the sugar and fruit solids and drives off water, which lets the pectin form a gel as the jam cools. Boiling too briefly leaves it runny; boiling too long can darken and dull the flavour.
“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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