Raspberry Jam
Ingredients
Directions
Combine raspberries and sugar in a pan and let them sit for 2 to 3 hours.
Boil the mixture in a porcelain kettle, skimming off any scum that rises.
Mash the mixture.
Continue boiling until it reaches a smooth marmalade consistency.
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, bulk and natural pectin that help the jam set.
- Granulated sugar
- Sweetens the jam and draws out juice, and helps it thicken and keep.
The step that matters
Boiling to the right consistency. Boiling drives off water and concentrates sugar and pectin so the jam sets. Stopping too early leaves it runny, while boiling too long can scorch it or make it 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.
More raspberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.