Raspberry Jam
Ingredients
Directions
Prepare the fruit
Pick over the raspberries.
Mash a few in the bottom of a preserving kettle using a wooden masher.
Continue mashing until all the fruit is used.
Cook the jam
Heat the mixture slowly to the boiling point.
Gradually add an equal quantity of heated sugar.
Cook slowly for forty minutes.
Store
Transfer to a stone jar or jelly tumblers.
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 fruit body, pectin and natural acidity that give the jam its flavour and set.
- Sugar
- Adds sweetness and helps the jam thicken and keep as it cooks.
The step that matters
Cook slowly for forty minutes. Adding sugar to hot fruit and cooking slowly lets the mixture thicken and reach a stable set without scorching. Too little cooking leaves the jam runny, while overheating can burn the sugar and dull the flavour.
“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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