Raspberry Jam
Ingredients
Directions
Prepare and cook
Wash the raspberries thoroughly and drain them well; do not let them sit in water.
Mash the fruit in a kettle and bring it slowly to a boil.
Boil steadily for 15 minutes, then add the sugar and boil for an additional 5 minutes.
Jar and seal
Pour into sterilized jelly glasses and cover with paraffin once cool.
Seedless option
To remove seeds, boil the fruit, pass it through a fine sieve, and then proceed with the juice as above.
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 fruit flavor and the bulk that the jam is built from.
- Sugar
- Sweetens the jam, helps it thicken as it boils, and helps preserve it.
The step that matters
Boil steadily for 15 minutes before adding the sugar. Boiling drives off water so the fruit concentrates. Holding a steady boil lets the mixture reach the thick, gel-forming state the jam needs once the sugar goes in. Too short a boil leaves it runny, and too long can make it dull and overly stiff.
“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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