Raspberry
Ingredients
Directions
Combine equal weights of fruit and moist sugar in a pot.
Stir continuously over heat until the sugar melts and the fruit breaks down.
Boil until the mixture jellies on a plate.
For added juice, you can include the juice of currants drawn as for jelly.
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
- Fruit
- Provides the main flavour and pectin-bearing body that breaks down into the jam.
- Moist sugar
- Sweetens the jam and helps draw out moisture so the mixture can thicken when boiled.
The step that matters
Boil until the mixture jellies on a plate. Jam sets only when enough water has evaporated and sugar and pectin reach the right concentration. Testing a cold spoonful on a plate shows whether it will gel; stopping too early leaves it runny, while 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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