Raspberry Jam
Ingredients
Directions
Prepare
Wash the raspberries thoroughly.
Combine the raspberries and currant juice in a large pot.
Cook and jar
Cook over medium heat, stirring frequently, until the mixture thickens.
Pour the jam into sterilized jars and seal.
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 main fruit flavour and the bulk of the jam.
- Currant juice
- Adds extra tartness and natural pectin to help the jam set.
The step that matters
Cooking until the mixture thickens. Jam sets as pectin and sugar concentrate while water evaporates. Undercooking leaves it runny, while overcooking can make it stiff and dull in flavour. Stirring frequently prevents scorching on the bottom of the pot.
“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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