Raspberry Jam
Ingredients
Directions
Make the jam
Crush the raspberries in a large pot.
Boil the crushed raspberries for 20 minutes.
Add the sugar and boil for an additional 5 minutes.
Jar and seal
Pour the jam into jelly cups and seal when cool.
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
- Red raspberries
- Provide the fruit base, flavour, and natural pectin that helps the jam thicken.
- Sugar
- Sweetens the jam, helps it set, and acts as a preservative by binding water.
The step that matters
Boil the crushed raspberries for 20 minutes. Boiling drives off water so the fruit concentrates and begins to thicken. Sugar added afterward needs a further short boil to dissolve fully and help the jam reach a set.
“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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