Raspberry-j AM
Ingredients
Directions
Prepare
Examine the raspberries to remove all insects.
Bruise the raspberries and currant jelly together.
Cook
Set the mixture over low heat, stirring constantly with a silver spoon until it boils.
Allow it to boil for five to six minutes.
Fill jars
Pour the warm mixture into glasses, 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, colour and pectin-containing bulk of the jam.
- Currant jelly
- Adds extra pectin and tartness, helping the jam thicken and set as it cools.
The step that matters
Boil for five to six minutes. Boiling concentrates the sugar and fruit solids and activates pectin, so the jam can gel when cooled. Boiling too briefly leaves it runny; boiling too long can darken and over-thicken it.
“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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