Raspberry Jam
Ingredients
Directions
Prepare the fruit
Bruise the raspberries gently with the back of a wooden spoon.
Boil the raspberries over a brisk fire for 25 minutes.
Add sugar and boil
Stir in the powdered sugar until dissolved.
Boil the mixture quickly for 10 minutes, stirring and skimming regularly.
Optional richer version
For a richer jam, use equal weight of sugar to fruit and boil together for 20 minutes.
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
- Provide the fruit, flavour and natural pectin that helps the jam set.
- Powdered sugar
- Sweetens the jam and, as it concentrates during boiling, helps it thicken and set.
The step that matters
Boil the sugar mixture quickly for the full 10 minutes. Sugar concentration and the fruit's pectin only reach the level needed for a set once enough water evaporates, so a timid boil leaves the jam runny.
“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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