Raspberry Jam
Ingredients
Directions
Prepare the pulp
Rub raspberries through a wicker sieve.
In a preserving pan, combine raspberry pulp and sugar.
Cook the jam
Heat over a brisk fire until boiling, skimming well.
Stir for 20 minutes, then pour into small pots.
Cover and seal
Cut white paper to fit the pot tops.
Dip the paper in brandy.
Place the paper over the jam when cold.
Seal with a double layer of paper tied over the pot.
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 and the pulp that gives the jam its body.
- Sugar
- Sweetens the jam and, boiled with the fruit, helps it set and keep.
The step that matters
Boiling and stirring the jam. Sugar and fruit only set into jam at a full boil, so the jam must be brought fully to the boil. Stirring keeps the sugar from scorching on the base of the pan, and skimming removes foam that would cloud the finished jam.
“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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