Raspberry Jam
Ingredients
Directions
Combine equal weights of raspberries and moist sugar in a pot.
Stir and break the fruit until the sugar melts.
Boil the mixture until it reaches a jelly consistency on a plate.
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 body and flavor that the jam is built around.
- Moist sugar
- Sweetens the jam and helps it set into a spreadable gel as it cooks.
The step that matters
Boil until a jelly consistency on a plate. Boiling concentrates the sugar and fruit pectin until the mixture gels when cool. Stopping too early leaves a runny jam, while cooking too long can make it stiff and dull in flavor.
“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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