Raspberry Jam
Ingredients
Directions
Prepare the fruit
Place raspberries in a cane sieve over a preserving pan.
Squeeze and rub the fruit until it passes through the sieve into the pan.
Cook the jam
Heat over a brisk fire, stirring constantly with a long wooden spoon to prevent burning.
Boil for 6 to 10 minutes.
Add the broken sugar and bring to a boil again.
Keep boiling for about 10 minutes.
Test the jam by dropping a little on a plate; if it sets in about a minute, it's done.
If it does not set, continue boiling until it does.
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 flavour, colour, and pectin-bearing pulp that forms the jam's body.
- Loaf sugar
- Sweetens the jam and, with boiling, helps it thicken and set.
The step that matters
Testing for set. Jam sets as sugar and pectin concentrate during boiling, and the drop test on a cold plate shows whether it is ready. Stopping too early leaves runny jam; boiling too long can make it stiff and dull.
“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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