Very Rich Raspberry Jam or Marmalade
Ingredients
Directions
Prepare
Weigh the finest raspberries and bruise them with the back of a wooden spoon in a preserving pan.
Make the jam
Boil gently for about 5 minutes, stirring well.
Gradually add 2 pounds of granulated sugar and continue boiling rapidly for 15 to 20 minutes.
Remove all scum as it rises.
When the jam is clear, smooth, and thick, remove 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 flavour, natural pectin and acidity that help the jam thicken and set.
- Granulated sugar
- Adds sweetness and, with the fruit's pectin and acid, helps the jam set and keeps it preserved.
The step that matters
Remove the jam from the pan when it is clear, smooth, and thick. Sugar and pectin keep thickening as the jam boils, so overcooking can make it stiff, dull, or tough. Taking it off the heat at the right moment keeps it glossy and spreadable.
“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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