Very Rich Raspberry Jam or Marmalade
Ingredients
Directions
Weigh the finest raspberries and bruise them with the back of a wooden spoon in a preserving pan.
Boil gently for about 5 minutes, stirring well.
Gradually add nearly equal weight of sugar and continue boiling rapidly for 15 to 20 minutes.
Remove all scum as it rises until the preserve is clear, smooth, and very thick.
Take the preserve from the pan immediately to prevent it from setting too quickly.
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.
Explore the science
What each ingredient does
- Raspberries
- Provide the fruit flavour, colour, and pectin-bearing body that the jam sets around.
- Sugar
- Sweetens the jam and, at high concentration, helps it thicken and set while preserving it.
The step that matters
Remove all scum as it rises. Scum is foam and impurities that rise during boiling. Removing it keeps the jam clear and smooth, while leaving it in can make the texture cloudy and the flavour less clean.
“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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