Very Rich Raspberry Jam or Marmalade
Ingredients
Directions
Prepare the fruit
Weigh the raspberries and place them in a preserving pan.
Bruise the raspberries with the back of a wooden spoon.
Boil gently for about 5 minutes, stirring well.
Add sugar and set
Gradually add the sugar, nearly equal to the weight of the fruit.
Boil rapidly for 15 to 20 minutes, removing any scum that rises.
Once thick and clear, remove from heat 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 main fruit flavour, colour and body of the jam.
- Sugar
- Sweetens the jam, helps it thicken and gel, and helps preserve it.
The step that matters
Removing the jam from heat. Once the jam is thick and clear, continued boiling drives off more water and concentrates the sugar. The jam can become overly stiff or sugary as it cools, so the pan should come off the heat promptly.
“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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