Raspberry Jam
Ingredients
Directions
Prepare the pulp
Mash the raspberries in a saucepan and heat until boiling hot.
Rub the pulp through a coarse sieve.
Cook the jam
Add 1 pound of powdered sugar to the raspberry pulp.
Simmer the mixture over gentle heat, stirring continuously with a wooden spatula.
Cook until the mixture thickens to a stiff paste and pulls away from the bottom of the pan.
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 pulp, flavor, and natural pectin that gives the jam its body.
- Powdered sugar
- Sweetens the jam and, as it dissolves and concentrates, helps it thicken as water evaporates.
The step that matters
Cooking until the mixture pulls away from the pan. Sugar and fruit must be cooked long enough to evaporate enough water for the mixture to set. Undercooked jam stays runny, while overcooking can scorch the sugar and make it taste bitter. Constant stirring over gentle heat prevents sticking and burning on the bottom of the pan.
“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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