Raspberry Jam
Ingredients
Directions
Prepare
Weigh equal amounts of fruit and sugar.
Make the jam
Place the fruit in a preserving pan and boil, breaking it up while stirring constantly.
Let it boil quickly until most of the juice is released.
Add the sugar and simmer for half an hour.
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 (in the method)
- Provide the fruit body, flavour and pectin-bearing pulp that the jam sets around.
- Sugar
- Sweetens the jam and helps it set and keep by binding water and thickening the fruit.
The step that matters
Boiling the fruit before adding the sugar. Boiling the fruit hard first releases its juice and pectin and lets some water evaporate. Adding sugar too early can toughen the fruit and slow 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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