Raspberry Jam
Ingredients
Directions
Make the jam
Add the raspberries to a pot with the red currant juice.
Place the pot on the fire and stir constantly until it boils.
Boil for five minutes, then remove from heat.
Jar
Pour the jam into glass jars.
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 bulk of the jam.
- Red currant juice
- Adds liquid and tart acidity that balances the sweetness of the raspberries.
The step that matters
Stirring until it boils. Stirring constantly keeps the fruit from scorching on the bottom of the pot as it heats, which would give the jam a burnt flavour.
“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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