Raspberry Jam
Ingredients
Directions
Cook the fruit
Place raspberries in a clean, bright pan (copper or brass).
Add 12 oz of sugar for each pound of raspberries and 1 quart of water for every 14 lbs of fruit.
Heat over a sharp fire, stirring almost continually, for 15 to 20 minutes.
Test for doneness
To test for doneness, take a small amount on a plate and cool for 2-3 minutes; if it congeals, the jam is done.
If not, boil a little longer and test again.
Final note
For best results, boil raspberries for a few minutes before adding sugar.
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 flavor and most of the body of the jam.
- Sugar
- Sweetens the jam and, as it cooks down, helps it thicken and set.
The step that matters
Testing for doneness on a cold plate. Jam that is not boiled long enough stays runny and will not set, while jam boiled too long turns stiff and sugary. A small cooled sample shows whether the mixture has reached the point where it congeals.
“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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