Raspberry Jam
Ingredients
Directions
Cook the jam
Combine raspberries and sugar in a kettle.
Boil gently for 1 hour, stirring frequently.
Jar and rest
Transfer to jars and let stand for 4 days.
If syrup rises to the top, return to kettle and boil for 30 minutes.
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, flavor and pulp that the sugar thickens into jam.
- Sugar
- Sweetens the jam and, while cooking, draws water out so it thickens.
The step that matters
Boil gently for 1 hour, stirring frequently. As water evaporates, the sugar and fruit concentrate and the mixture thickens. Sugar on the base can scorch if heat is too high or the pot is left unstirred, so gentle heat and frequent stirring keep the jam from burning.
“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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