Raspberry Jam
Ingredients
Directions
Place the raspberries in a preserving pan.
Bruise and mash the raspberries well using a silver spoon or flat wooden stick.
Bring the mixture to a boil.
Add the sugar and stir well with the fruit.
Once boiling, skim off any foam and boil for 15 to 20 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 flavour, natural pectin and most of the jam's body once cooked down.
- Pounded sugar
- Sweetens the jam and helps it set and keep by binding water and thickening the fruit.
The step that matters
Boil for 15 to 20 minutes after skimming. Sugar and fruit must reach a rolling boil long enough to concentrate and gel. Too short a boil leaves the jam runny, while boiling too long can darken and dull the 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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