Raspberry Jam
Ingredients
Directions
Prepare
Weigh equal amounts of pounded loaf sugar and raspberries.
Make the jam
Place the raspberries in a preserving pan and mash them well with a silver spoon.
Boil the mashed raspberries for 6 minutes.
Add the sugar and stir well with the fruit.
Once it boils, skim off any foam and boil for an additional 15 minutes.
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 gives the jam its body.
- Pounded loaf sugar
- Sweetens the jam and, with boiling, helps it thicken and set and preserves it.
The step that matters
Skimming the foam after the jam reaches a boil. Foam is trapped air and impurities rising from the fruit and sugar. Skimming it keeps the jam clear and bright, and boiling it off unskimmed can leave a cloudy, bitter-tasting result.
“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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