Uncooked Raspberry Jam
Ingredients
Directions
Cook the fruit and sugar
Mash the fresh raspberries with a silver fork.
Heat the raspberries over the fire until very hot.
Preheat the sugar in a flat dish in the oven until red hot but not browned.
Mix the hot raspberries and hot sugar together thoroughly.
Jar and seal
Prepare the jars by heating them until red hot.
Immediately tie down the jars with butter paper and fine string.
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
- Raspberries
- Provide the main fruit flavour and most of the body of the jam.
- Granulated sugar
- Sweetens the jam and helps it thicken and keep as it cools.
The step that matters
Mix the hot raspberries and hot sugar together thoroughly. Sugar dissolves more readily into hot fruit, so keeping both hot and mixing well helps the sugar blend evenly. Thorough mixing prevents grainy pockets and uneven setting.
“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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