Raspberry Jam
Ingredients
Directions
Prepare the fruit
Pick raspberries carefully from the stalks and ensure they are dry.
Crush the raspberries in a preserving pan.
Cook the jam
Add ¾ pound of sugar for every pound of fruit and stir continuously.
Remove any scum that rises to the surface.
Boil for 20 minutes.
Pot and seal
Transfer the jam into preserving pots and cover.
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
- Fresh raspberries
- Provide the fruit, pectin, and natural acidity that give the jam its flavor and body.
- Pounded lump sugar
- Sweetens the jam and, with boiling, helps it thicken and keep well.
The step that matters
Boil for 20 minutes. Sugar must be fully dissolved before boiling, and the mixture needs a steady boil to reach the concentration at which it sets. Too short a boil leaves the jam runny and more prone to spoiling.
“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.