Very Rich Raspberry Jam or Marmalade
Ingredients
Directions
Weigh the finest raspberries and bruise them with the back of a wooden spoon in a preserving pan.
Boil gently for about 5 minutes, stirring well.
Gradually add nearly or equal weight of sugar and boil rapidly for 15 to 20 minutes. Remove all scum as it rises.
When the preserve is clear, smooth, and thick, take it from the pan immediately to prevent setting.
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 fruit body, pectin and flavour that set the jam's structure and taste.
- Sugar
- Adds sweetness and helps the jam thicken and set while preserving it.
The step that matters
Take the preserve off the heat when clear, smooth, and thick. Sugar and pectin keep thickening as the jam cools in the pan, so leaving it on the heat too long can make it stiff and dull. Removing it promptly keeps it soft-set and glossy.
“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.
More raspberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.