Raspberry Jam
Ingredients
Directions
Make the jam
Mash the raspberries.
Combine the raspberries and sugar in a preserving kettle.
Boil slowly for 1 hour, skimming frequently.
Store
Store in jars sealed with brandy paper.
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 fruit, flavour and natural body for the jam.
- Sugar
- Sweetens the jam and, as it concentrates, helps it set and keep by binding water.
The step that matters
Boiling slowly for 1 hour. Long, gentle boiling evaporates water so the sugar and fruit concentrate enough to set. Skimming removes foam that can cloud the jam or spoil its flavour. Stopping too early leaves the jam runny and less stable in storage.
“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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