Raspberry Jam
Ingredients
Directions
Prepare the jam
Bruise the raspberries well with the currant jelly.
Set the mixture over low heat and stir constantly until it boils.
Let it boil gently for 30 minutes, stirring often to prevent sticking.
Finish and store
Rub the mixture through a colander.
Pour the jam into a jar and cover it 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
- Raspberries
- Provide the main fruit flavor and the bulk of the jam's body once cooked down.
- Currant jelly
- Adds pectin to help the jam thicken and set, along with tart flavor.
The step that matters
Boiling gently while stirring often. Sugar-rich fruit mixtures scorch easily on the bottom of the pan. Stirring often and keeping the boil gentle prevents sticking and burnt flavor, and lets the mixture reduce and thicken evenly.
“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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