Raspberry Jam
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat your oven to 350°F (175°C).
Place the sugar in the oven to heat.
Make the jam
Mash the raspberries in a porcelain-lined kettle.
Add the heated sugar to the mashed raspberries.
Cook for 15 minutes, stirring gently until the mixture thickens.
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
- Supply the main fruit flavor, natural pectin and body that the jam thickens around.
- Sugar
- Adds sweetness and, as it concentrates during cooking, helps the jam thicken and keep its set.
The step that matters
Cook until the mixture thickens. Sugar and fruit pectin set into a gel only when the mixture is cooked long enough to reach a high enough concentration. Undercooked jam stays runny, while overcooking can make it stiff, sticky and dark.
“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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