Raspberry Jam
Ingredients
Directions
Cook the fruit
Combine currant jelly and raspberries in a pot.
Bruise the raspberries well.
Heat over low heat, stirring constantly until it boils.
Let it boil gently for 30 minutes, stirring often to prevent sticking.
Strain and jar
Rub the mixture through a colander.
Pour into a jar and seal tightly.
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
- Currant jelly
- Adds pectin and tartness that help the jam set.
- Raspberries
- Supply the main fruit flavour and the bulk of the jam.
The step that matters
Boiling gently while stirring often. As the mixture boils, water evaporates and the sugar and pectin concentrate, which lets the jam thicken and set. The thickening mixture can scorch on the base of the pot, so frequent stirring keeps heat even and prevents sticking.
“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.
More raspberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.